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Stir-fried Lotus Root Stems with Cucumber
Tender lotus root stems are stir-fried with cucumber and loofah in a glossy pickled-pepper sauce, bringing gentle acidity and heat to a light vegetable medley.
Instructions
- 1
Wash the cucumber and peel the loofah.
- 2
Cut into small pieces.
- 3
Lotus root strips are prepared and set aside.
- 4
Add a little oil to the pan, first add the sponge gourd and stir-fry for one minute, then add the cucumber segments and stir-fry a few times, finally add the lotus root strips and pickled chili juice, and then add a little more edible [oil/ingredient].
- 5
The simple vegetarian dish is ready; the loofah and cucumber are light and blend well with the tangy and spicy pickled peppers.
- 6
A simple meal, let's get started!
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Ingredients
Main Ingredients
- Loofah2 pieces
- Cucumber1 piece
- Pickled Lotus Root with Chili Peppers50 g
Seasonings
- A pinch of saltto taste