Lotus Root Stir Fry


Lotus Root Stir Fry

Lotus root is one of my favorite Chinese ingredients. It’s basically crunchy and tasteless but it tastes good in soup or dishes with sauce. My mom would normally use lotus root when she boils the lotus root soup with red dates, pork ribs and dried squid. At a foodcourt in the building where I used to work at Midvalley Megamall, KL, I used to pick this dish as one of the 3 dishes for economic rice (or more commonly known as nasi campur in Malay language or ‘chap fun’ in Cantonese language).

I got really excited when the Asian market that I go to has lotus root on the shelf! For this stir fry recipe, you can pair lotus root with any vegetables and meat. I chose to use onion, woodear fungus (or black fungus), edamame bean and Chinese sausage to add some flavor.

If you ask me to choose between celery and lotus root, I’ll go for lotus root!

Lotus Root Stir Fry
Prep time
Cook time
Total time
Recipe type: Dinner/Lunch
Cuisine: Chinese
Serves: Servings for 2
  • Lotus root
  • Onion (sliced)
  • Edamame beans
  • Chinese sausage (diced)
  • Woodear fungus
  • Ginger (minced)
  • Garlic (minced)
  • Oyster sauce
  • Rice cooking wine
  • Sesame oil
  • Canola oil
  1. Heat pan with canola oil.
  2. Add garlic and ginger and stir them till aroma kicks in.
  3. Add onion and Chinese sausage, stir for a while, then add woodear mushroom followed by lotus root and edamame beans.
  4. Add the sauce ingredients and cover with lid for few minutes.
  5. Ready to serve!





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