Stir Fried Lotus Stem

Ingredients 

• 5-6 lotus stems (bhen/bhee), sliced diagonally
• 1 tablespoon cornstarch
• Salt to taste
• Crushed black peppercorns to taste
• 1 tablespoon oil  + for deep-frying
• 2 tablespoons chopped garlic 
• 2-3 fresh red chillies, sliced diagonally
• 4-5 spring onion bulbs, sliced
• 1 medium green bell pepper, cut into triangles
• 1 medium red bell pepper, cut into triangles
• 2-3 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 4-5 basil leaves
• 1-2 spring onion greens,  chopped

Method

1. Take lotus stem in a bowl. Add cornstarch, salt and crushed peppercorns and mix well.
2. Heat sufficient oil in a kadai. Deep-fry lotus stem till golden and crisp. Drain on absorbent paper.
3. Heat 1 tablespoon oil in a non-stick pan. Add garlic and sauté till light golden.
4. Add red chillies, mix and sauté on high heat. Add spring onion bulbs and toss well.
5. Add green and red bell peppers and toss again. Add hoisin sauce and soy sauce and mix well.
6. Add fried lotus stem and toss well. Tear basil leaves and add along with spring onion greens. Toss well.
7. Serve hot garnished with red bell pepper curls and a basil sprig.