Lotus Stem Stir Fry

Lotus stems are widely cooked and consumed in China. Here they are cooked in the Chinese style. Spicy and flavourful, try it out once and you will want to cook it again and again.

By Sanjeev Kapoor 03 Apr 2024 in Recipes Oriental

New Update

Lotus Stem Stir Fry 1 — Lotus Stem Stir Fry

Main ingredients	Lotus stems, Garlic, Ginger, Spring onions with greens, Green capsicum, Dark soy sauce, Bird's eye chillies, Blended sesame oil
Cuisine	Oriental
Course	Main course vegetarian
Prep time	10-15 minutes
Cook time	20-25 minutes
Serve	4
Taste	Spicy
Level of cooking	Easy
Others	Veg

Ingredients

· 350 grams lotus stems, thoroughly washed

· 1½ tbsps oil

· 8-10 garlic cloves, sliced

· 1 inch ginger, thinly sliced

· 3-4 spring onion bulbs, sliced

· 1 large green capsicum, seeded and cut into ½ inch pieces

· Salt to taste

· A pinch of white pepper powder

· 3 tsps dark soy sauce

· 6-8 bird’s eye chillies

· 1½ tsps sugar

· 1½ tsps blended sesame oil

· 4-5 tbsps chopped spring onion greens + for garnish

· 2 tsps vinegar

· Toasted sesame seeds to sprinkle

Method

1. Slice the lotus stems thickly.

2. Heat sufficient water in a steamer. Arrange the lotus stem slices on a perforated plate, place the plate in the steamer and steam for 15-20 minutes.

3. Heat oil in a shallow non-stick pan. Add garlic and ginger and sauté for 30 seconds. Add spring onion bulbs and sauté for 1 minute.

4. Add green capsicum and toss well. Add steamed lotus stem slices, salt, white pepper powder and dark soy sauce and toss well.

5. Add bird’s eye chillies, sugar, blended sesame oil, spring onion greens and vinegar. Toss well.

6. Transfer into a serving bowl, sprinkle spring onion greens and toasted sesame seeds and serve hot.

#Spring onions with greens #Dark soy sauce #Blended sesame oil #Lotus stems (bhen/bhee) #Ginger #Birds eye chillies #Garlic #Green capsicum