Stir-fried Lotus Root Shreds with Red Chili Peppers
Julienned lotus root shreds, rinsed for maximum crunch, flash-fry with bright red chilies and a dash of vinegar. Cool, crisp, and lightly spicy, a beloved homespun vegetable dish from the central plains.
Instructions
- 1
Lotus root and red chili peppers, set aside.
- 2
Wash the lotus root, peel it, and cut it into thin strips.
- 3
Wash the red chili peppers, remove the stems and seeds, and cut into thin strips.
- 4
Heat the pan and add an appropriate amount of oil, then add shredded red chili peppers and lotus root. Drizzle in a little water, season with an appropriate amount of salt, stir-fry for a moment, and cook until the sauce is reduced.
- 5
Take it out of the pot and serve it on a plate.
- 6
Crispy and delicious.
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Ingredients
Main Ingredients
- Lotus root1 piece
- red chili pepper1 piece
Seasonings
- Peanut oilto taste
- Saltto taste
- light soy saucea pinch