Dried Chili Stir-Fried Lotus Root Strips
Crisp lotus root strips tossed in a spicy, savory sauce with dried chilies and green onions. A quick, flavorful side dish that comes together in minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 180
- Protein
- 3g
Ingredients
- 1 pound lotus root
- 8 whole dried red chilies
- 3 stalks green onions
- 2 tablespoons soy sauce
- 3 tablespoons vegetable oil
- ½ teaspoon salt
Instructions
- 1
Peel the 1 pound lotus root and cut into 2-inch long, 1/4-inch thick strips. Rinse well and pat dry completely with a clean towel.
- 2
Heat the 3 tbsp vegetable oil in a large skillet over medium-high heat. Add the 8 dried red chilies and stir-fry until fragrant and slightly darkened, about 30 seconds.
- 3
Add the lotus root strips and stir-fry for 5-7 minutes, until they start to brown and crisp at the edges. The strips should be tender-crisp when pierced with a fork.
- 4
Add the 2 tbsp soy sauce and 1/2 tsp salt. Stir-fry for 1 minute, coating the strips evenly. The sauce should sizzle and cling to the lotus root.
- 5
Slice the 3 green onions into 1-inch pieces, add to the skillet, and toss for 30 seconds until wilted. Serve hot.
Tools you’ll need
- Large skillet
- Chef's knife
- Cutting board
- Peeler
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