• Skip to main content
  • Skip to primary sidebar

China Sichuan Food

menu icon
go to homepage
  • Index
  • Sichuan
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Index
    • Sichuan
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Pantry

    Szechuan Lotus Root

    Last Modified: October 26, 2018 by Elaine| 11 Comments

    145 shares
    • Share on Facebook
    Jump to Recipe - Print Recipe

    Szechuan style easy lotus root stir fry presents my favorite spicy and sour taste. This recipe is requested by Lto, who loves Ma La Ou Pian (slices of lotus root).

    Szechuan Lotus Root by China Sichuan Food

    Lotus root is an extremely popular Chinese ingredient with beautiful and interesting appearance. After cutting, you will see lots of small holes inside. And this lotus root can be used in many recipes for example we can stir fry it as instructed today and it can be used in soups and salad. Due to its white color, Chinese people believe it is beneficial to lung. My husband’s hometown has lot of lotus field and lotus root has been a must ingredient for Chinese spring festival for Hubei people.

    Szechuan Lotus Root by China Sichuan Food

    Although planting lotus is not difficult, lotus root usually has a higher price than other vegetables in China because of the hard labor. The diggers need to dig really deep before moving it out to avoid breaking them; otherwise the sediment will occupy the small holes, making the lotus root inedible. So always remember to buy lotus root with complete ends on both sides.

    Szechuan Lotus Root by China Sichuan Food

    By the way, I am serving this with fresh corn juice. Just a remanding, if you love spice food as me, you will need to use some soups or dishes,for example mung bean soup, to balance the body heat.

    Szechuan Lotus Root by China Sichuan Food

    Szechuan Lotus Root

    Elaine
    Szechuan style Lotus Root
    5 from 1 vote
    Print Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    Course stir fry
    Cuisine Sichuan cuisine
    Servings 2
    Calories 225 kcal

    Ingredients
      

    • 2 lotus root sections , cut into thin slices
    • 3 garlic cloves , minced
    • 1 thumb ginger , minced
    • 4 green onion , cut into pieces
    • ½ fresh red pepper , shredded
    • 5-8 dried chili pepper , halved
    • ⅛ teaspoon Sichuan pepper
    • 1 tablespoon cooking oil
    • Pinch of salt
    • 1 tablespoon light soy sauce
    • ½ tablespoon vinegar , if you want a slightly sour taste the same with me

    Instructions
     

    • Cut the lotus root into thin slices and then soak in clean water for minutes.
    • Bring enough water to boil in a large pot and blanch the lotus root for 1 minute. Transfer out and drain. This will help to reduce the stir-frying time and keep your lotus root a bright white color.
    • Heat up cooking oil in wok and fry dried chili pepper and Sichuan pepper until aroma over slow fire. And then add ginger, garlic and green onion whites to fry for another minute.
    • Turn up the fire, add soaked lotus roots in; add pinch of salt and light soy sauce. Give a big stir-fry to make sure the slices are well coated with seasonings. And then add vinegar, left green onion and fresh red pepper shreds; fry for another half minute. Serve immediately with steamed rice.

    Notes

    You can reduce the amount of Sichuan pepper and chili peppers based on how much you want the dish to be.
    Vinegar is not a must; skip it if you do not a sour taste.
    Lotus root can also be diced for this recipe.

    Nutrition

    Calories: 225kcalCarbohydrates: 36gProtein: 6gFat: 7gSodium: 1543mgPotassium: 1060mgFiber: 10gSugar: 4gVitamin A: 2745IUVitamin C: 78.8mgCalcium: 77mgIron: 2.6mg
    Keyword Lotus Root
    Tried this recipe?Mention @ChinaSichuanFood

    Szechuan Lotus Root by China Sichuan Food

    More recipes you may enjoy

    • Three Cup Chicken
    • Hunan Beef - A Spicy Beef Stir Fry Popular Across the Country
    • Garlic Snow Peas Stir Fry
    • Veg Fried Rice

    Reader Interactions

    Comments

    1. ree

      May 21, 2015 at 10:01 pm

      Hi! Is this the so-called ma la ou pian? 😀

      Reply
      • Elaine Luo

        May 24, 2015 at 9:07 pm

        Yes Ree,
        This should be your dish.

        Reply
    2. steve bogart

      May 22, 2015 at 12:56 pm

      I have been professional cooking Chinese food for 40 years and learned early on that lotus must be cooked initially in a stainless pot else it turns purple .love your blog have tried almost every Chinese dish you post.
      Thank you Steve

      Reply
      • Elaine Luo

        May 24, 2015 at 9:14 pm

        Hi Steve,
        That's true. Lotus root cannot be cooked with iron wok or iron pot. And I am so glad to know you here, hoping we can learn more from each other about Chinese cooking. Happy cooking ahead.

        Reply
    3. Nami | Just One Cookbook

      May 22, 2015 at 1:53 pm

      I love crunchy root vegetables like lotus root, gobo, daikon, etc etc... It stays crunchy (not soggy) even after cooking and it gives wonderful sensation in mouth. 🙂 I have to try this recipe. I know I'll enjoy it a lot with steamed rice! 🙂

      Reply
      • Elaine Luo

        May 24, 2015 at 9:27 pm

        I love crunchy root vegetables too. And I totally agree with your feeling about the taste and besides, they give a lovely and special color.

        Reply
    4. Monica

      August 28, 2015 at 11:30 am

      Can I use dry lotus or does it need to be fresh root?

      Reply
      • Elaine

        August 29, 2015 at 2:31 am

        Hi Monica,

        I have not tried to use dry lotus root yet. We all use fresh ones. But you can have a try and I would be grateful if you can let me know the result.

        Reply
    5. Gemma

      July 13, 2017 at 2:01 pm

      5 stars
      I made it. One word: AMAZING!!
      Tonight I'm making the Kung Pao version 🙂

      Reply
    6. florence wong

      September 30, 2021 at 1:52 pm

      I am in australia and sometimes the lotus root here turns purple when I use them for soup.
      Can you explain why they turn purple?

      Reply
      • Elaine

        October 10, 2021 at 8:18 pm

        Avoid using iron cooking tools.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi Welcome

    Hi welcome to my little corner where I sharing authentic and easy to follow Chinese recipes. Don't be limited by the site name. Know me more from About Page.

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular

    • Chinese Scallion Pancakes (Congyoubing)
    • Mapo Tofu Recipe
    • How to Make Boba Pearls at Home -Tapioca Pearls
    • Twice Cooked Pork--Szechuan Pork Stir Fry
    • Red Braised Pork Belly —(HongShaoRou)
    • Pork and Mushroom Stir Fry

    Find Recipes

    Email List

    Subscribe Our Email list to get updates and recipes

    Footer

    ↑ back to top

    • Privacy Policy. Disclaimer. About. Hot Pot cookbook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 ChinaSichuanFood.com | All Rights Reserved