Lotus Root Stir Fry

Lotus Root Stir fry

I saw lotus root at Whole Foods and couldn’t resist experimenting with it. I also picked up some LightLife Steak Style Strips. One of them was a mistake.

Vegancore had positively reviewed the “chicken” version of these strips, so I thought I might give them a shot. The store only had the “steak-style” ones, but I bought them anyway, thinking they might be alright. Even if they hadn’t been exceedingly salty (and I do love my salt), the flavor was off-putting. Not in a “these taste way too much like meat” sort of way; they just weren’t very good. Both Stewart and I ended up picking them out altogether. I don’t often buy fake meat products, and this experience reminded me why. Seitan, tofu, or nothing at all would have been much better.

Lotus RootThe lotus root was neat, though. It came pre-prepped in a bag filled with water. Had it not been prepped, I think I would have had to remove the skin and soak it in lemon water to keep it from oxidizing. It was really easy to use this way, I just drained the liquid, sliced it up, and tossed it in the wok.

The flavor and texture was very close to water chestnuts – crisp with a slight tang. I thought it was good in the sauce I made, but Stewart didn’t care for it. He doesn’t like water chestnuts either, so I wasn’t surprised.

Lotus Root Stir Fry
Serves two

1 6″ Lotus Root, peeled, chopped into 1/4″ thick discs, then each disc quartered
1 Large Carrot, chopped into thin coins
1/2 Cup Peas, frozen
1 Cup + Chopped Seitan (optional)
1 Recipe of Basic Stir Fry Sauce (below)
Oil

Heat a wok or large pot to near smoking. Add oil, and when heated, add carrots. Cook for 2 minutes, until beginning to color. Add lotus root, and cook until carrot is just tender. Add peas, sauce, and seitan if using, heating cooking until the sauce thickens. Remove from heat and serve over rice or noodles.

Basic Stir Fry Sauce
Covers enough veggies for two people

1/2 Cup Water
1/4 Cup Tamari
2 Tbs Seasoned Rice Vinegar
2 tsp Mirin
2 tsp Toasted Sesame Oil
4 tsp Cornstartch

Whisk together and add to any stir fry after you are pretty much done cooking it. Stir well until it begins to thicken. Turn off heat and serve over rice or noodles.

This sauce is great on its own, but it also stands up to cusomization.  Add orange zest/juice, fresh ginger, chilies, maple syrup, garlic – whatever floats your boat.
Lotus Root Stir fry

6 comments

  1. Brooke

    I’ve been seeing lotus root at WF and never bought them….I was scared! Now I feel more confident that I can make something that is tasty with them. :-)

  2. Lolo

    Brooke, don’t be scared! I don’t think you can mess them up!

    Stephanie, I can’t remember how much they were, but I bet they’d be cheaper at an asian market (compared to whole foods!).

  3. Jackie

    Hi there,
    I live in Asia and my mum often cook lotus root soup, which is absolutely delicious.
    I’m so happy to chance upon this recipe because it’s different from the normal vegetable dishes we always cook (those bore me like crazy!)
    I’m thinking of cooking this tomorrow but i’m pretty confused about the basil sauce.
    What’s Tamari and toasted sesame oil? Do you put the sesame oil in the oven for a while? T_T
    Pardon my ignorance, heh.
    Looking forward to your reply!!!
    (And eating this dish)

  4. Pingback: vietnamese-cooking.bookrecipe
  5. Amy

    I know i’m 3 years late commenting on this, but just incase someone checks these comments like I just did, I’ll add mine.

    I bought some pre-sliced lotus root yesterday for $0.99! It’s really not expensive. I can’t wait to try this recipe tonight with spicy shredded tofu (also $0.99!)

Leave a Reply to Jackie Cancel reply

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>