Qiang Lianhuabai Stir-Fried Lotus Root with Spicy Sauce

Ingredients

• 500g (1.1 lb) lotus root, peeled and sliced 500g (1.1 lb) lotus root, peeled and sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 2 dried red chili peppers, chopped 2 dried red chili peppers, chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup water 1/4 cup water
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 22g, 6g
• Protein: 3g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over medium heat.
2. 2.
   Add the minced garlic, grated ginger, crushed Sichuan peppercorns, and chopped dried red chili peppers. Stir-fry for 1-2 minutes until fragrant.
3. 3.
   Add the lotus root slices to the wok and stir-fry for 3-4 minutes until they start to soften.
4. 4.
   In a small bowl, whisk together the soy sauce, rice vinegar, sugar, salt, and water. Pour the sauce into the wok and stir well to coat the lotus root.
5. 5.
   Continue stir-frying for another 4-5 minutes until the lotus root is cooked through but still retains its crunchiness.
6. 6.
   Remove from heat and garnish with fresh cilantro.
7. 7.
   Serve hot as a side dish or as a main course with steamed rice.

Treat your ingredients with care...

• Lotus root — Make sure to peel the lotus root before slicing it. To prevent discoloration, soak the sliced lotus root in water with a splash of lemon juice or vinegar until ready to use.

Tips & Tricks

• Adjust the spiciness of the dish by adding more or fewer dried red chili peppers.
• For an extra kick, sprinkle some toasted sesame seeds on top before serving.
• If you prefer a milder flavor, you can reduce the amount of Sichuan peppercorns or omit them altogether.
• To save time, you can purchase pre-sliced lotus root from Asian grocery stores.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Qiang Lianhuabai as a side dish alongside steamed rice and a vegetable stir-fry for a complete Chinese meal. It can also be enjoyed as a main course with noodles or as a filling for lettuce wraps.

Presentation advice

Arrange the stir-fried lotus root slices on a serving platter, drizzle some of the spicy sauce on top, and garnish with fresh cilantro leaves. The vibrant colors of the dish will make it visually appealing.