Friday, January 18, 2008

Lotus Root with Vegetables

Lotus roots is really a versatile vegetable. Is not only for making soup but you can use it for stir-fry, pickle, stew, make chips and even eat it raw as a salad. One of my favorite way of cooking it is a quick stir-frying with some vegetables. I like the sweet crunchy taste if it.

Ingredients :

1 small piece of lotus root - sliced thinly
half a carrot - sliced
1 red pepper - cut into chunks
a handful of french beans - cut into 1 1/2"
10 shrimps
2 cloves of garlic - finely chopped

Seasoning :

2 tbsp of oyster sauce
1 tbsp of soy sauce
1/2 cup of stock or water - more or less
Salt & pepper to taste
some cornstarch solutions - for thickening

1) Heat up some oil in frying pan and stir fry garlic until lightly brown.
2) Add in sliced carrots and lotus root. Stir fry for a minutes and add in the shrimp, french beans and red pepper. Continue stir frying it.
3) Add in seasoning and stock and stir fry it for additional 2 min.
4) Add in cornstarch solutions and stir fry till then sauce thicken.
5) Serve warm.

Note : I didn't add any salt to this dish.


Cat Cat said...

I love lotus root... Especially Lotus Root and Peanut soups... My mom boiled the soup for us alot when we were kids.... Sluuuurrrpp!

Beachlover said...

Gert...your photo look so good especially the shrimp.I see alot of blogger use lotus to stir fried as meal but I still didn't have the chance to cook myself.Did you buy the ready cut and clean lotus in vaccum pack?

ICook4Fun said...

Cat, I still have some lotus root and thinking of making peanut soup with kaki ayam :)

Beachlover,thank you. I bought fresh lotus root from Chinatown. I didn't see any in a vaccum pack except for yam.

Big Boys Oven said...

Oh this is so nice, nicelt done to perfection.

Little Corner of Mine said...

Lovely!! I love stir-fry lotus roots too.

Anonymous said...

Wow, very colourful dish. I only know using the lotus root to make soup only, sure will make this dish once I have the lotus root.

ICook4Fun said...

BBO, thank you :)

LCOM, you also love stir-fry lotus roots. They are really crunchy and sweet isn't it :)

Choy, give this dish a try and I am sure you will like it.

sarah j. gim said...

love that the prep can be so simple and yet it comes out so gloriously colorful and pretty!

Tarah at Genesis of a Cook said...

Looks very light and refreshing :]

ICook4Fun said...

Sarah, thank you for stopping by and your comment.

Tarah, yes it is :)

Nate @ House of Annie said...

Your dish looks perfect. We should all use more lotus root in our cooking.

ICook4Fun said...

Annie, not many people eat lotus root this way except for soup.

eugwend said...

Hi. Is there a technique or can you provide me tips on how to thinly slice the lotus root? Mine always in big chunk.

ICook4Fun said...

Eugwend, a very sharp knife might help.