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Hot and sour shredded lotus root

Hot and sour shredded lotus root

Crunchy lotus root shreds tangle with dried chilies and a sharp splash of vinegar in this hot-and-sour Sichuan vegetable stir-fry. Every strand is crisp, tangy, and tingling with gentle heat.

20 minNewEasyHot DishesStir-fryOther

Instructions

  1. 1
    Step image

    Prepare the lotus root by slicing it into thin strips, and soak them in salt and white vinegar (if you don't have white vinegar, use aged vinegar; white vinegar prevents oxidation and discoloration).

  2. 2
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    Blanch the lotus root in water.

  3. 3
    Step image

    Prepare the ingredients.

  4. 4
    Step image

    Add dried chili peppers when the oil is hot.

  5. 5
    Step image

    Add ginger and garlic, stir-fry until fragrant, then add lotus root shreds, season with salt and vinegar, and it's ready.

  6. 6
    Step image

    Off the stove.

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Ingredients

Main Ingredients

  • lotus root
    to taste
  • Shredded meat
    to taste

Auxiliary Ingredients

  • shredded green onions
    to taste
  • Garlic
    to taste
  • Minced ginger
    to taste

Seasonings

  • Vinegar
    to taste
  • Salt
    to taste