How to make Stir Fry Lotus Root With Black Pepper -

Lotus root stir fried with french beans and snow peas and seasonings.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Lotus root (भें / नादरू), Crushed black peppercorns (कुटी हुई कालीमिर्च )

Cuisine : Indo-Chinese

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Thai Lamb Wraps Kasundi Tangdi Kebab Herb Chicken And Cheese Flan Cheesy Seekh Kabab

Stir Fry Lotus Root With Black Pepper

Stir Fry Lotus Root With Black Pepper Recipe Card


Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Stir Fry Lotus Root With Black Pepper Recipe

  • Lotus root sliced 1

  • Crushed black peppercorns 1 teaspoon

  • French beans 8-10

  • Salt to taste

  • Cornflour/ corn starch 4 tablespoons

  • Olive oil 2 tablespoons

  • Snow peas 10-12

  • Ginger 1/2 inch piece

  • Celery chopped 1 inch stalk

  • Garlic roughly chopped 2-3 cloves


Step 1

Cut French beans into 3 inch long batons. Cut lotus root into 1 inch thick diagonal slices and put in a bowl. Add salt and 2 tbsps cornflour and rub well.

Step 2

Heat sufficient oil in a wok. String snow peas and cut each into two diagonal pieces. Add lotus root in the wok and deep fry.

Step 3

Heat 2 tbsps oil in another non stick wok, add ginger, celery and garlic and toss. Mix remaining cornflour in 2 tbsps water. Add beans to garlic in the second wok and toss.

Step 4

Add ½ cup water and let the beans cook. Add snow peas and mix. Drain lotus root and add to the beans and toss.

Step 5

Add cornflour mixture and cook till slightly thick. Add crushed black peppercorns and salt and mix. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.