Sweet and Sour Lotus Root
Crispy lotus root slices coated in a glossy, tangy-sweet sauce. This quick stir-fry delivers satisfying crunch with a beautiful balance of acidity and caramelized flavor.
Story
A classic Chinese appetite awakener. The lotus root's natural holes make it perfect for catching every drop of that irresistible sauce.
Ingredients
lotus root
300g, peeled and sliced into rounds
neutral oil
2 tablespoons
granulated sugar
20g
rice vinegar
20g
oyster sauce
5g
light soy sauce
10g
fine salt
1g
water
10g
cornstarch
2g, dissolved in water
Instructions
1
Blanch the lotus root
Bring a pot of water to a rolling boil. Drop in the lotus root slices and cook for exactly 1 minute—this keeps them crisp-tender. Immediately drain and plunge into ice water to stop the cooking. Once cool, drain thoroughly and pat dry with paper towels.
2
Mix the sauce
In a small bowl, combine sugar, rice vinegar, oyster sauce, soy sauce, salt, water, and the dissolved cornstarch. Stir until the sugar fully dissolves and the mixture is smooth.
3
Stir-fry to glossy perfection
Heat oil in a wok over medium-high heat until shimmering. Add the lotus root slices and spread them out in a single layer. Let them sear undisturbed for 30 seconds, then pour the sweet and sour sauce over everything. Toss continuously for about 2 minutes until the sauce thickens into a glossy glaze and coats every slice. Serve immediately while hot.
