Hot and Sour Lotus Root Slices

酸辣清炒藕片 Hot and Sour Lotus Root Slices


Heading into Autumn, it is best time now to eat lotus roots cooked in different ways. Usually vacuum-packed lotus root sections can be found in many Asian markets in Europe. It’s better to clean and peel it before use. For a stir-fry, slice the lotus roots in thin pieces and soak them in water with some vinegar in. This is to prevent sliced lotus roots turn black because oxidized. Heat up the frying pan to medium heat with drizzle of oil then add ginger, garlic, and chili slices, stir until aromatic. Drain lotus roots slices from water, then add into the pan and stir fry. When the lotus root slices become half-transparent and softened, sprinkle salt, pinch of sugar, chopped scallions, continue stirring for another 2 minutes, then pour 1-2 table spoons of rice vinegar (depending on how sour you prefer) on the edge of the pan, not on the food, stir evenly then serve.


Lotus root is rich in iron, copper, and vitamin B complex that is really good for vegan diet. It is also low-calorie, packed with fibers and slow-digesting complex carbohydrates to lower your cholesterol and blood sugar level. I like the crispy texture of stir-fried lotus root, light and delicious. A perfect root vegetable to enjoy the nutrition benefits and a tasty dish.      


Traveling around the world, I’ve seen how those Chinese take out mislead people’s perception about Chinese food. Wok fried, heavy seasoned with soy sauce and MSG, cornstarch thickened at all time is not authentic Chinese cooking. Real Chinese cuisine is mastering selections of fresh ingredients, seasonings, various cooking methods to deliver genuine taste of food that wow your taste buds. I’m no Michelin chef but someone who knows how authentic Chinese cuisine should taste like. Welcome to my dinning table and enjoy the real Chinese food. Bon appétit!