Sour Radish and Lotus Root Stir-Fry
A quick and zesty stir-fry featuring tender lotus root cubes paired with tangy pickled radish. The combination of savory soy sauce, sweet sugar, and a kick of fresh chili creates an irresistible balance of flavors. This dish comes together in under 30 minutes, making it perfect for a speedy weeknight dinner.
Story
This recipe transforms two humble ingredients into something truly special. The lotus root gets a satisfying crunch when briefly blanched, while the sour radish adds a delightful tang that wakes up the palate. Feel free to adjust the chili level to your preference.
Ingredients
lotus root, peeled and cut into 1/2-inch cubes
300g
sour pickled radish, cut into similar-sized cubes
150g
vegetable oil
2 tablespoons
garlic, minced
2 cloves
ginger, minced
1 teaspoon
small red chilies, minced
2-3
light soy sauce
2 tablespoons
oyster sauce
1 tablespoon
granulated sugar
1 tablespoon
salt
1/2 teaspoon
optional: dark soy sauce for deeper color
few drops
Instructions
1
Blanch the vegetables
Bring a pot of water to a gentle boil. Add the lotus root cubes and cook for about 3-4 minutes until they just become tender but still hold their shape. Add the sour radish in the last minute. Drain well and set aside. If your radish isn't very sour or salty, you can skip blanching it.
2
Mix the sauce
In a small bowl, combine the light soy sauce, oyster sauce, sugar, and salt. Stir until the sugar dissolves. Add a few drops of dark soy sauce if you want a richer, darker color. Set aside.
3
Stir-fry the aromatics
Heat oil in a wok or large skillet over medium heat. Add the minced garlic, ginger, and chilies. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
4
Combine and finish
Add the drained lotus root and sour radish to the wok. Stir-fry for 1-2 minutes until everything is heated through. Pour in the prepared sauce and toss everything together until the vegetables are nicely coated. Serve immediately over steamed rice.
