Sweet and Sour Lotus Root
A crispy, tangy stir-fried lotus root dish with a glossy sweet and sour sauce. Quick to make and full of texture.
Story
This classic Chinese home-style dish features tender-crisp lotus root slices coated in a vibrant sweet and sour glaze. The contrast between the earthy lotus root and the bright sauce makes it incredibly satisfying.
Ingredients
Instructions
Prepare the lotus root
Peel the lotus root and cut into thin rounds, about 3mm thick. Drop them into a bowl of cold water right away to stop them from turning brown. Drain thoroughly before cooking.
Stir-fry the aromatics and lotus root
Heat oil in a wok or large skillet over medium-high heat. Add the minced garlic and cook for about 30 seconds until it smells amazing. Add the sliced lotus root and stir-fry for 2-3 minutes until it's just tender but still has a nice crunch.
Steam and sauce
Pour 1/4 cup of water into the pan and cover. Let the lotus root steam for 2 minutes. Take off the lid, then add the light soy sauce, dark soy sauce, sugar, and rice vinegar. Stir everything together until well combined.
Thicken and serve
Give the cornstarch mixture a quick stir, then pour it into the wok while stirring constantly. The sauce will thicken in seconds and cling to the lotus root beautifully. Take off the heat right away. Taste and add salt if needed, then serve hot.