Spicy Lotus Root Stir Fry - Healthy World Cuisine

Name: Spicy Lotus Root Stir Fry - Healthy World Cuisine
Total time: 20 min
Ingredients: 12 slices Lotus root (or about 2 segments washed, peeled and sliced); water (enough to cover the lotus root slices.); Salt (to taste); 1/2 Lemon (½ lemon in water or 2 tablespoons of vinegar to prevent oxidation if using fresh lotus root. ); 2 tablespoons Soy sauce (or tamari sauce for gluten free); 1 tsp Sesame oil ((see chef notes for gluten-free options)); 1 teaspoon sugar (or sugar substitute of choice); 1/4 cup Water; 1 teaspoon cornstarch; 1 tablespoon Oil (light flavored (if you do not have a non-stick pan or wok, you may need 2 tablespoons of oil.)); 1 inch Ginger (knob peeled and grated); 3 cloves Garlic (fresh peeled and minced); 1 teaspoon Sriracha ( or more to taste (doubanjiang sauce is also delicious)); 1/2 teaspoon Red pepper chili flakes (or to taste); 2 Spring onions (white part in with the aromatics and reserve the green section for garnish. ); blanched lotus root (from above)

www.hwcmagazine.com

Sichuan Spicy Lotus Root Stir Fry is crunchy, garlicky, savory, spicy and takes only 20 minutes. Perfect vegan Chinese New Year side dish.

View full recipe on www.hwcmagazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.hwcmagazine.com.

Share this recipe:

Ingredients

12 slices Lotus root (or about 2 segments washed, peeled and sliced)
water (enough to cover the lotus root slices.)
Salt (to taste)
1/2 Lemon (½ lemon in water or 2 tablespoons of vinegar to prevent oxidation if using fresh lotus root. )
2 tablespoons Soy sauce (or tamari sauce for gluten free)
1 tsp Sesame oil ((see chef notes for gluten-free options))
1 teaspoon sugar (or sugar substitute of choice)
1/4 cup Water
1 teaspoon cornstarch
1 tablespoon Oil (light flavored (if you do not have a non-stick pan or wok, you may need 2 tablespoons of oil.))
1 inch Ginger (knob peeled and grated)
3 cloves Garlic (fresh peeled and minced)
1 teaspoon Sriracha ( or more to taste (doubanjiang sauce is also delicious))
1/2 teaspoon Red pepper chili flakes (or to taste)
2 Spring onions (white part in with the aromatics and reserve the green section for garnish. )
blanched lotus root (from above)