Lotus roots are considered neutral in nature, and raw lotus roots are yin, or cooling, which according to Chinese medicine helps to restore balance into your body.
What does lotus root taste like?
The benefit of lotus root might be cooling, the taste is very mild with a slightly sweet flavour. The crunchy texture can be compared to celery or raw potatoes and although lotus root softens after cooking or steaming it will always keep its crunchiness.
Today we make a classic Asian preparation and stir-fry the lotus root with soy sauce. Although it is easy to pair it with other crisp vegetables such as asparagus, carrots or snow peas, we like to keep it simple and let the lotus root be the hero of the dish!
As much as this dish is traditionally Chinese, it is also a Japanese delicacy which is called Kinpira Renkon.
Also read our other Chinese recipes.
Kinpira Renkon – Stir Fried Lotus Root
- 2 pcs sliced lotus roots
- 3 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 1 tsp dark soy sauce
- 2 tsp brown sugar
- ¾ tsp corn starch
- 1 ½ tbsp water
- 2 tbsp cooking oil
- 2-3 pcs minced garlic cloves
- 2 tbsp sliced spring onions
- 1 tbsp sliced red long chili
- Whisk the soy sauce, apple cider vinegar, dark soy sauce and brown sugar together. In a separate small bowl, mix the corn starch with water.
- Heat cooking oil in a wok over medium high heat. Add the lotus root slices and stir-fry until slightly coloured before adding garlic and chili and stir-fry further until aromatic.
- Add the sauce, and toss to coat the lotus root slices.
- Drizzle the corn starch into the mixture until the sauce thickens. This will happen very quickly. Give it a quick stir, then turn off the heat.
- Transfer the dish to a serving plate and garnish with spring onions.