Main Courses

Stir-Fried Lotus Stems (清炒荷梗)

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.
Course Main Course
Cuisine Chinese


  • 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


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.

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