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Spicy Lotus Root Stir Fry

A vibrant and flavorful stir fry featuring crispy lotus root, spicy Thai chilis, and aromatic garlic, perfect for weeknight dinners or special occasions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Main Course, Vegetarian
Cuisine: Asian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Stir Fry
  • 7 ounces lotus roots (fresh or frozen) Fresh is ideal for crunchiness.
  • 5 cloves garlic (peeled) Use fresh garlic for best flavor.
  • 4 pieces red Thai chilis (stems removed) Adjust based on your spice tolerance.
  • 1 tablespoon extra virgin olive oil For frying; a good-quality olive oil enhances the flavor.
  • 2 pieces eggs Room temperature eggs will scramble better.
  • 1.5 tablespoons soy sauce Opt for low-sodium soy sauce for a lighter touch.

Method
 

Preparation
  1. Slice the lotus roots thinly (about 1/4 inch thick) and divide each slice into 4 pieces.
  2. Pound the garlic and red Thai chilis together until you have a coarse mix using a mortar and pestle or food processor.
Cooking
  1. Heat a non-stick pan over medium heat, add olive oil, and scramble the eggs until fully cooked, about 2-3 minutes.
  2. In the same pan, add the garlic and chili mix, stirring continuously for about 30 seconds until fragrant.
  3. Add the lotus root pieces and stir-fry for 3-5 minutes until tender and slightly golden.
  4. Return the scrambled eggs to the pan, add soy sauce, and stir to combine evenly.
  5. Serve hot for best texture.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can add sesame seeds before serving for extra crunch or try different proteins like chicken or shrimp for added heartiness.