Hunan Stir-Fried Lotus Root
A quick, spicy stir-fry with crunchy lotus root, shrimp, and black fungus, finished with a savory soy glaze. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 25g
Ingredients
- 1 medium (about 300g) lotus root
- 200 g shrimp
- 1 cup (rehydrated) black fungus (wood ear mushrooms)
- 100 g baby corn
- 2 tbsp soy sauce
- 1 tsp chili flakes
Instructions
- 1
Peel the 1 medium lotus root, slice into thin rounds, and soak in water with a splash of vinegar to prevent browning. Drain before cooking.
- 2
Heat 2 tbsp oil in a wok or large skillet over high heat. Add the 1 tsp chili flakes and stir for 10 seconds until fragrant.
- 3
Add the drained lotus root, 1 cup rehydrated black fungus, and 100g baby corn. Stir-fry for 3-4 minutes until the lotus root is crisp-tender and slightly translucent.
- 4
Push vegetables to one side, add 200g shrimp, and cook for 2 minutes until pink. Stir everything together.
- 5
Pour in 2 tbsp soy sauce and toss for 1 minute until glossy. Garnish with chopped green onions and serve hot.
Tools you’ll need
- Wok or large skillet
- Cutting board
- Knife
- Mixing bowl
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