Crispy Lotus Stem Stir Fry Recipe
Bright and colourful, this Crispy Lotus Stem is absolutely simple to make. Learn how to make crispy lotus stem stir fry.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 2 medium-size tender lotus stem 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 ketchup
- 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 little bit of salt for 5 minutes.
This step ensures that all the mud and dirt is 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 minutes.
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.