Stir Fried Lotus Stem Deep-fried lotus stems stir-fried with garlic, fresh red chillies and bell peppers. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Mar 2019 in Recipes Course New Update Main Ingredients Lotus stems (bhen/bhee), Cornstarch Cuisine Thai Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Stir Fried Lotus Stem 5-6 Lotus stems (bhen/bhee) sliced diagonally 1 tablespoon Cornstarch to taste Salt to taste Crushed black peppercorns for deep-frying Oil 1 tablespoon + 2 tablespoons Garlic chopped 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 Take lotus stem in a bowl. Add cornstarch, salt and crushed peppercorns and mix well. Heat sufficient oil in a kadai. Deep-fry lotus stem till golden and crisp. Drain on absorbent paper. Heat 1 tablespoon oil in a non-stick pan. Add garlic and sauté till light golden. Add red chillies, mix and sauté on high heat. Add spring onion bulbs and toss well. Add green and red bell peppers and toss again. Add hoisin sauce and soy sauce and mix well. Add fried lotus stem and toss well. Tear basil leaves and add along with spring onion greens. Toss well. Serve hot garnished with red bell pepper curls and a basil sprig. #Basil leaves #Crushed black peppercorns #Fresh red chillies #Garlic #Hoisin sauce #Lotus stems (bhen/bhee) #Oil #Red bell pepper #Salt #Soy sauce #Spring onion bulbs #Spring onion greens Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article