This spicy fragrant lotus root recipe (香辣扮莲藕) is super easy and perfect for weeknights and quick lunches. Lotus root is a very interesting and fun Chinese ingredient. It looks unique for sure and has a delicate earthy flavour. This lotus root recipe doesn’t involve much cooking aside from the boiling of the lotus root. Then everything is tossed together and served.
Did you know that there are many types of lotus roots? There are no specific names for them except that the most common ones have seven holes or nine holes.
- The 7-holed lotus root (七孔藕/红花藕) has a light yellow hue, is generally shorter and thicker, and is starchier and softer. This one is perfect for making soup.
- The 9-holed lotus root (九孔藕/白花藕) is ivory white, is generally slimmer and shinier, and stays crunchy no matter how long you cook it for. This one is perfect for stir-fries.
- There is even a 11-holed lotus root. Some people argue about whether or not to count the smaller holes as well. But we have no time for those shenanigans!
For this dish, you can use either, because the cooking time is very short and under control. You will see in my photos below that I actually used the 7-holed lotus root because that is the only one I can get here!
According to TCM principles, lotus root is a cooling vegetable. It relieves excess body heat and encourages the movement of the blood. As most longtime vegans and vegetarians are disposed to having a cool stomach, raw lotus root is not recommended for us. So, the lotus root in this dish is cooked and paired with warming ingredients like chilli, cumin, and sesame.
Watch the TikTok video for this recipe here.
For another recipe that uses lotus root, check out Vegan Mala Xiang Guo 麻辣香锅 | Spicy Pot.
Ingredients
- Sauce Part 1
- Sauce Part 2
Instructions
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Slice the lotus root into 5 mm slices. (See, seven holes!)
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Bring a pot of water to boil and cook the lotus root slices for 10 minutes. You can periodically test a piece to see if it is cooked enough for you. It should be slightly soft but still crunchy.
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While the lotus root is cooking, mix all the ingredients in Sauce Part 1 in a heat-proof bowl.
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Heat 2 tbsp of oil until smoking in a clean pan then pour it over the sauce powders.
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Mix well, add Sauce Part 2 into the bowl, and mix again.
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Drain and rinse the cooked lotus roots in cool water.
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Toss them with the sauce and some freshly cut bird's eye chilli.
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And your side dish is done!
This is so good!! Great as a side but also fantastic when piled on top of a salad.