Spicy Lotus Root with Edamame
A quick and flavorful Sichuan-style stir-fry featuring crunchy lotus root tossed with tender edamame in a spicy, savory sauce. Ready in under 30 minutes.
Story
This vibrant dish combines the crisp texture of lotus root with the buttery pop of edamame, all brought to life with bold Sichuan chili bean paste. The key is keeping the lotus root slightly crisp—don't overcook it.
Ingredients
fresh lotus root
300g
shelled edamame
100g
Sichuan chili bean paste (doubanjiang)
2 tablespoons
spicy crispy bean paste (Lao Gan Ma)
1 tablespoon
vegetable oil
2 tablespoons
salt
a pinch
chicken powder
1/2 teaspoon
Instructions
1
Prep the lotus root
Peel the lotus root and cut into small, bite-sized cubes about 1 cm thick. Rinse briefly to remove excess starch, then pat dry.
2
Blanch the edamame
Bring a small pot of salted water to boil. Add the edamame and cook for 2 minutes until tender-crisp. Drain and set aside.
3
Stir-fry everything together
Heat oil in a wok or large skillet over medium-high heat. Add the lotus root cubes and stir-fry for 2-3 minutes until they start to turn translucent around the edges. Add the blanched edamame and toss together.
4
Add the sauces
Add both the chili bean paste and Lao Gan Ma to the wok. Stir-fry vigorously for 1-2 minutes, coating everything evenly. The aromatics will become fragrant and deepen in color.
5
Season and serve
Sprinkle in the chicken powder and a tiny pinch of salt (taste first—those sauces are salty!). Give everything one final toss for another minute, then transfer to a serving dish. Serve immediately while hot.
