Hot and Sour Lotus Root Stems
Tender young lotus stems are quickly stir-fried with vinegar, chilli and garlic, staying snappy and vividly sour. Crisp, pale and refreshing, the early-summer delicacy awakens the appetite with every crunchy, tangy bite.
Instructions
- 1
Soak the lotus root sticks in clean water with a little white vinegar.
- 2
Wash a small piece of young ginger and set it aside.
- 3
Cut the lotus root stalks into rolling pieces, slice the ginger, and cut the chili peppers into sections for later use.
- 4
Heat the pan and add cold oil to lightly coat the pan.
- 5
Pour in the lotus root strips, ginger slices, and chili, stir-fry over high heat, add a little salt, white vinegar, and chopped green onions, and it's ready.
- 6
Plate the finished product.
- 7
Finished product image.
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Ingredients
Main Ingredients
- lotus stem shoot300g
- Pepperto taste
Auxiliary Ingredients
- young ginger一块
- scalliona pinch
Seasonings
- Dried chili一根
- Edible oilto taste
- Saltto taste
- white vinegarto taste