Stir-Fried Lotus Stems (清炒荷梗)
This dish involves the tender, crisp stems of the lotus plant, quickly stir-fried to retain their crunch and subtle sweetness. Here’s how to make Stir-Fried Lotus Stems, a dish that's simple yet wonderfully refreshing and commonly found in Chinese cuisine.
Ingredients
- 300 g fresh lotus stems lotus roots, peeled and thinly sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 green chili sliced (optional, for a bit of heat)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt to taste
- A handful of green onions chopped for garnish
Instructions
Prepare the Lotus Stems:
- Peel the lotus stems if not already cleaned and peeled. Slice them into thin rounds or half-moons, depending on your preference.
- Soak the sliced lotus stems in water with a little vinegar to prevent browning and to remove any residual dirt.
Blanch the Lotus Stems:
- Bring a pot of water to a boil and blanch the lotus stems for about 1-2 minutes to soften them slightly. This step is optional but can help in achieving a more tender texture.
- Drain and set aside.
Stir-Fry the Ingredients:
- Heat the vegetable oil in a wok or large frying pan over medium-high heat.
- Add the minced garlic and sliced green chili. Stir-fry until fragrant, about 30 seconds.
- Add the blanched lotus stems and stir-fry for another 2-3 minutes. The goal is to cook them quickly to retain their crunch.
Season the Dish:
- Add soy sauce and sesame oil, and stir well to coat the lotus stems evenly. Season with salt to taste.
- Continue to stir-fry for another minute to allow the flavors to meld together.
Garnish and Serve:
- Sprinkle chopped green onions over the top for a fresh burst of color and flavor.
- Serve hot as a side dish with steamed rice or as part of a larger meal.
