Crispy Lotus Stem is an Asian style stir-fry made with lotus stem or roots. This lotus stem stir-fry is definitely better than any Chinese takeout you are planning for dinner. Load it with your favorite vegetables/greens and you are all set for the crunchy stir-fry meal.
Lotus Root is a plant-based vegan and naturally gluten-free ingredient. It is widely used in Asian, Korean, and Japanese style cooking.
Crispy Lotus Stem or stir-fry lotus root is a popular pan-Asian delicacy.
The thinly sliced, tender lotus roots are stir-fried with garlic, ginger, and vegetables in a sweet, spicy sauce.
Did you know that one can make a delicious, gluten-free, and vegan Indian-style curry also known as kamal kakdi ki sabzi with the lotus stem? It is a very popular lotus stem recipes.
Is it essential to deep-fry the lotus stem for this recipe? Absolutely not! You can bake them in the oven at 180 degrees Celcius until the lotus stem turns crisp and crunchy.
Or if you have the luxury of an air-fryer nothing like it. Air Fry the lotus stem slices to make them crisp and later use stir-fry in the sauces.
One more secret I want to share with you about this quick lotus stem stir fry. You can make it saucier. How?
Once you deep-fry the lotus stem do not discard the leftover cornstarch mixture in the bowl.
Add approximately 1/3 cup of water to it and make a smooth paste. Pour this liquid into the stir fry after adding the sauces and stir to combine. Allow it to simmer before adding the lotus stem. You will get a thick, saucy liquid to enjoy with the crispy lotus stem stir fry.
Watch Crispy Lotus Stem Video
Crispy Lotus Stem is mainly served as a side dish or a snack to accompany a main-course dish such as garlic noodles, fried rice, or vegetable Manchurian.
Bright and colorful, this crispy lotus root stir fry is absolutely simple to make.
I have already made it twice this week. And still not getting over it.
More Indian Chinese Recipes
Honey Chilli Potato
Chilli Garlic Noodles
Vegetable Hot Garlic Sauce
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Crispy Lotus Stem Stir Fry Recipe
- 2 medium-size tender lotus roots (kamal kakdi)
- 1 onion, fine chopped
- 1 red bell pepper, diced
- 1 capsicum, diced
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 1 small red chilli, chopped
- 1 teaspoon soy sauce
- 1 teaspoon red chilli sauce
- 1 teaspoon tomato sauce
- Oil for deep-frying
- Salt and pepper to taste
Ingredients for Marinate
- 1/4 Cup cornflour (cornstarch)
- 1 tablespoon maida (all-purpose flour)
- Salt to taste
- 1/2 teaspoon black pepper
Ingredients to Garnish
- 1 tablespoon chopped spring onion greens
- 1 tablespoon crushed peanuts
Peel and slice the lotus stem into thin slices. Soak the lotus stem slices in water with a little bit of salt for 5 minutes. This step ensures that all the mud and dirt are removed from the lotus stem.
Drain the water and spread the lotus stem slices on a kitchen towel. Allow them to dry. If required pat dry with another kitchen towel.
In a bowl combine lotus stem slices, corn starch, salt and pepper. Mix nicely.
Heat oil in a frying pan to deep fry the lotus stem slices.
Deep-fry the lotus stem slices in small batches until they turn crisp from both the sides. Transfer to a plate/colander and set aside.
Heat one tablespoon of oil in a wok/frying – pan.
Add ginger, garlic, and red chilli. Stir fry for less than a minute. Add sliced onion and again cook for few seconds or till onion turn soft.
Add the bell pepper and capsicum. Stir fry them for a minute.
Now add the vinegar, sauces, salt, and pepper. Combine nicely.
Next add the fried lotus stem slices. Mix nicely to coat lotus stem with the sauces.Turn off the heat.
Serve Crispy Lotus Stem Stir Fry garnished with spring onion greens and crushed peanuts.
- Make sure to use fresh, and tender lotus root to make stir fry.
- Keep an eye on lotus root while frying as they burn very fast and taste bitter.
- Do not fry lotus root for too long as it might turn tough in texture.