Crispy Lotus Stem Recipe
Crispy Lotus Stem is an Asian style stir-fry made with lotus stem. Learn how to make vegan lotus root stir fry in a few simple steps.
Servings: 2
Calories: 259kcal
Equipment
Ingredients
- 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
- ¼ Cup cornflour (cornstarch)
- 1 tablespoon maida (all-purpose flour)
- Salt to taste
- ½ teaspoon black pepper
Ingredients to Garnish
- 1 tablespoon chopped spring onion greens
- 1 tablespoon crushed peanuts
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Calories: 259kcal | Carbohydrates: 54g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 248mg | Potassium: 1059mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2327IU | Vitamin C: 212mg | Calcium: 76mg | Iron: 3mg