Sichuan Spicy Lotus Root Stir-Fry

Thinly sliced lotus root stir-fried with chili flakes, garlic, ginger, and Sichuan peppercorns for a crispy and flavorful side dish.

Prep Time

15 minutes

Total Time

25 minutes

Calories

268 kcal

Difficulty

Easy

Equipment

1 item

Cost

£1.60/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

1lbLotus Root(Peeled and thinly sliced (approx. 1/8 inch thick))

£4.50

4clovesGarlic(Minced)

£0.30

1tbspGinger(Minced)

£0.25

1tspDried Red Chili Flakes(Adjust to taste)

£0.15

1tspSichuan Peppercorns(Lightly toasted and ground or lightly crushed)

£0.40

1tbspSoy Sauce(Low sodium recommended)

£0.05

1tspRice Vinegar(Optional, adds a tangy flavor)

£0.03

0.5tspSugar(Balances the flavors)

£0.01

1tspSesame Oil(For finishing)

£0.15

2tbspVegetable Oil(For stir-frying)

£0.04

To tasteSalt

2Green Onions(Chopped, for garnish (optional))

£0.50

Total Cost

£6.38

£1.60 per serving

Instructions

1.
Prepare the lotus root: Peel the lotus root and thinly slice it (about 1/8 inch thick). You can use a mandoline for even slices.
2.
Prepare the aromatics: Mince the garlic and ginger. Lightly toast the Sichuan peppercorns in a dry pan for a minute or two until fragrant, then grind or lightly crush them.
3.
Blanch the lotus root (optional): Bring a pot of water to a boil. Add the sliced lotus root and blanch for about 1-2 minutes. This helps to reduce bitterness and slightly pre-cook the lotus root for faster stir-frying. Drain well.
4.
Heat the wok: Heat a wok or large skillet over high heat. Add the vegetable oil.
5.
Stir-fry the aromatics: Add the minced garlic, ginger, and chili flakes to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
6.
Add the lotus root: Add the sliced lotus root to the wok. Stir-fry for 5-7 minutes, or until the lotus root is crispy and slightly browned.
7.
Add the seasonings: Add the soy sauce, rice vinegar (if using), sugar, and ground Sichuan peppercorns to the wok. Stir-fry for another minute, ensuring the lotus root is evenly coated.
8.
Finish and serve: Drizzle with sesame oil. Stir well. Taste and adjust seasoning if needed. Garnish with chopped green onions (optional). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (185g)

268 kcal / 1121 kJ

Carbs

23.5g

9% of RDA

Fat

18.5g

26% of RDA

Protein

4.5g

9% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

5.5 g

6% of RDA

Sodium

540 mg

23% of RDA

Saturated Fat

2.5 g

13% of RDA

Chef's Tips

Soaking the lotus root in water with a little vinegar after slicing can prevent it from browning.

Don't overcrowd the wok, or the lotus root will steam instead of stir-fry. If necessary, stir-fry in batches.

Adjust the amount of chili flakes and Sichuan peppercorns to your spice preference.

For extra flavor, you can add a small amount of Shaoxing wine or Chinese cooking wine during stir-frying.

Cooking Equipment

Wok or Large Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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