Stir Fried Lotus Root With Pepper Recipe

There I was, diving into the delicious world of stir-fries, when I stumbled upon the mesmerizing crunch of lotus root paired with a vibrant medley of peppers, and let me tell you, this dish is as much of a delight to make as it is to taste.

I relish the combination of fresh lotus root and colorful bell peppers that makes this nutritious stir-fry burst with flavor. The crisp lotus root partners beautifully with the sweet-and-sour balance of red and green bell peppers, which is enhanced by a savory blend of soy and oyster sauces.

This dish is healthy and incredibly delectable!

Ingredients

• Lotus Root: Rich in dietary fiber, promotes healthy digestion, and adds a satisfying crunch.
• Red Bell Pepper: High in vitamin C, adds a natural sweetness, and brightens the dish with color.
• Green Bell Pepper: Provides antioxidants, offers a mild flavor, and complements the red pepper’s sweetness.
• Garlic: Infuses aromatic flavor, contains allicin, and supports heart health.
• Soy Sauce: Gives umami depth, contains protein, and enhances savory notes.
• Oyster Sauce: Provides a savory depth, slightly sweet, and enriches umami flavor.
• Sesame Oil: Adds nutty aroma, contains healthy fats, and finishes the dish with richness.

Ingredient Quantities

• 1 medium lotus root, peeled and thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 teaspoon sesame oil
• 2 tablespoons water
• 2 green onions, sliced

How to Make this

1. To prepare the lotus root, wash it well in cold water. Peel it. Then cut it into thin rounds. Submerge the freshly cut rounds of lotus root in a bowl of cold water mixed with a little lemon juice or vinegar to prevent discoloration. This way, the lotus root will stay nice and white until you cook it.

2. In a large skillet or wok, heat the vegetable oil over medium-high heat.

3. The hot oil should be mixed with the minced garlic and then sautéed for about 30 seconds until the mixture becomes aromatic.

4. Add the lotus root slices, after draining them, to the skillet. Stir-fry them for about 2-3 minutes until they start to become tender.

5. Add the slices of red and green bell pepper. Stir-fry for another 2-3 minutes, or until the vegetables are crisp-tender.

6. In a bowl, small, mix together soy sauce, oyster sauce, sugar, salt, and white pepper. Pour this sauce over the vegetables in the pan.

7. Put the water in the pan and stir well to combine all the ingredients. Let the mixture cook for 1 to 2 more minutes.

8. Sesame oil should be drizzled over the stir-fried vegetables and tossed to ensure everything is well coated.

9. Remove the heat from the pan and add the finishing touch to your dish: sprinkle it with sliced green onions.

10. Immediately serve hot the lotus root stir-fried with pepper. Enjoy it as a side or part of a larger meal.

Equipment Needed

1. Cutting board
2. Vegetable peeler
3. Sharp knife
4. Large bowl
5. Measuring spoons
6. Large skillet or wok
7. Stirring spoon or spatula
8. Mixing bowl
9. Tongs or serving spoon

FAQ

• Q: Can I use canned lotus root instead of fresh?A: If fresh lotus root is not available, canned lotus root can be used. Just be sure to give it a good rinse first.
• Q: Is this dish vegetarian?A: Due to the oyster sauce, this dish cannot be classified as vegetarian. To classify it as such, you would need to replace the oyster sauce with either a vegetarian version or hoisin sauce.
• Q: How can I prevent the lotus root from turning brown?A: To stop browning, immerse the cut lotus root in a water bath that’s been splashed with vinegar or lemon juice until you’re set to cook.
• Q: Can I substitute another oil for vegetable oil?A: Certainly, you are able to utilize other neutral oils such as canola oil or sunflower oil.
• Q: How do I ensure the lotus root is tender?A: The lotus root should not be cooked too much; it must stay slightly crisp. Stir frying it for about 3-5 minutes should get it to the right texture.
• Q: Can I add protein to this dish?A: Of course! You could include sliced tofu, chicken, or shrimp to make it even more protein-packed.
• Q: Can I prepare this dish in advance?A: This dish is best served fresh, but all the ingredients can be prepped in advance and kept in the fridge until you are ready to stir fry. And if you have anything left over after you’ve feasted on this dish, it keeps well in the fridge, too.

  Really, I just mean you can have everything prepped in advance and then serve this up quickly when you’re ready.

  I wouldn’t go so far as to say it’s a “weeknight” meal, because we’re not doing anything that can be done with just 30 minutes from prep to serving. But cooking is mostly about timing, and if you start cooking the noodles while you’ve got a pan working for the protein and vegetables and do a bit of smoking, then serve it all up with the same speed you would a straight up stir fry.

Stir Fried Lotus Root With Pepper Recipe Substitutions and Variations

Lotus root: Substitute with jicama or water chestnuts for a similar crunchy texture.
Yellow and orange bell peppers, sliced zucchini, or some other substitute can be used instead of red and green bell peppers. These are great options, and textural change is a good point. But it’s very hard to change the flavor of a dish that’s based on bell peppers.
Oil for vegetables: Alternatives to use are canola oil or sunflower oil.
Tamari is a gluten-free alternative to soy sauce. If you need an even lower sodium substitute, I recommend coconut aminos. They’re a little sweeter than soy sauce, but you can always adjust seasonings during cooking.
Oyster sauce: Use hoisin sauce or mushroom sauce for a vegetarian alternative.

Pro Tips

1. Prep Ahead Peel and slice the lotus root ahead of time and store it in a bowl of water with a splash of vinegar or lemon juice in the fridge. This prevents discoloration and saves time when you start cooking.

2. Even Slices Ensure that the lotus root slices and bell peppers are evenly sliced. This helps them cook at the same rate, ensuring a uniformly cooked dish.

3. Aromatics Timing Be careful not to overcook the garlic in step 3. It should be sautéed just until fragrant, about 30 seconds, to avoid burning which can lead to a bitter taste.

4. High Heat Stir-frying is best done at high heat to achieve that delicious wok-seared flavor. Make sure your pan is hot before adding the garlic, and keep the ingredients moving to prevent sticking.

5. Taste and Adjust Before serving, taste the stir-fry and adjust the seasoning if necessary. You can add more salt, pepper, or even a splash more soy sauce to suit your taste preferences.