Cantonese Lotus Root Stir Fry

Cantonese Lotus Root Stir Fry is a light and crisp dish that highlights the crunchy texture and mild, nutty flavor of lotus root. Stir-fried with an assortment of colorful vegetables and tossed in a savory sauce, this dish is both nutritious and visually stunning. It’s perfect as a side dish or even as a main when paired with steamed rice.

Ingredients

For the Stir Fry:

• 2 cups lotus root, peeled and thinly sliced
• 1/2 cup carrots, thinly sliced or julienned
• 1/2 cup sugar snap peas or snow peas
• 1/2 cup red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, finely chopped
• 2 tbsp vegetable oil (for stir-frying)
• 2 green onions, sliced diagonally (for garnish)
• 1 tbsp toasted sesame seeds (optional, for garnish)

For the Sauce:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce (or hoisin sauce for vegetarian/vegan)
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
• 1/2 tsp sugar
• 1/4 cup water or vegetable broth

Directions

1. Prepare the Lotus Root:
   • Peel the lotus root and slice it thinly into rounds.
   • Soak the slices in a bowl of water with a splash of vinegar or lemon juice to prevent discoloration. Drain and pat dry before cooking.
2. Make the Sauce:
   • In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch slurry, sugar, and water or vegetable broth. Set aside.
3. Stir-Fry the Vegetables:
   • Heat the vegetable oil in a wok or large skillet over medium-high heat.
   • Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
   • Add the lotus root slices and stir-fry for 2–3 minutes.
   • Add the carrots, snap peas, and bell pepper. Continue to stir-fry for another 3–4 minutes until the vegetables are tender-crisp.
4. Add the Sauce:
   • Pour the prepared sauce over the stir-fried vegetables. Stir well to coat everything evenly.
   • Cook for 1–2 minutes until the sauce thickens and becomes glossy.
5. Serve:
   • Transfer the stir-fry to a serving plate.
   • Garnish with green onions and toasted sesame seeds, if desired.
   • Serve hot with steamed rice or as a side dish to complement other Cantonese dishes.

This Cantonese Lotus Root Stir Fry is a celebration of texture and flavor, balancing crisp vegetables with a savory sauce. Its vibra