Photograph of the finished Lotus root stir fry

China · Củ sen xào giấm tỏi

Lotus root stir fry

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lotus root Lotus root 1.4 kg
  • Photograph of Rice vinegar Rice vinegar 120 ml
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 32 g
  • Photograph of Sichuan peppercorns Sichuan peppercorns 16 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Oil Oil 160 ml
  • Photograph of Salt Salt 20 g
  • Photograph of Sugar Sugar 24 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Peel the lotus root, slice it thinly (2 mm thick), and immediately soak it in vinegar water for 10 minutes.
  2. 2 Soaking in vinegar water is mandatory; the lotus root will turn dark if left exposed to the air for a few minutes.
  3. 3 Blanch the lotus root slices for 60 seconds, then soak them in ice water to make them crispy.
  4. 4 Sauté dried chili peppers with Sichuan peppercorns and garlic in hot oil for 20 seconds.
  5. 5 Add the lotus root slices and stir-fry over high heat for 90 seconds.
  6. 6 Pour vinegar around the edge of the pan, then season with salt and sugar, and sprinkle with chopped scallions. Serve immediately while the slices are still crispy.
Start cooking