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Spicy Lotus Root Stir Fry

A vibrant and flavorful dish featuring crunchy lotus roots, garlic, and fiery Thai chilis, perfect for quick weeknight meals or impressing guests.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Stir Fry
  • 5 cloves garlic (peeled) Fresh garlic provides the best flavor; crush it with the side of a knife for maximum aroma.
  • 4 pieces red Thai chilis (stems removed) Adjust amount based on desired spiciness; for less heat, use fewer chilis or switch to mild varieties.
  • 1 tablespoon extra virgin olive oil A good quality olive oil enhances flavor; any neutral oil works.
  • 2 pieces eggs Free-range eggs add richness to the dish.
  • 7 ounces lotus roots (fresh or frozen) Look for firm, heavy roots with a smooth surface; frozen works if short on time.
  • 1 1/2 tablespoons soy sauce Use low-sodium for a lighter touch or tamari for a gluten-free version.

Method
 

Preparation
  1. Begin by peeling the lotus roots. Slice each root into thin rounds and then divide each slice into 4 pieces. Set aside.
  2. In a mortar, pound the garlic and Thai chilis together until you achieve a coarse mix for the flavor base.
Cooking
  1. Heat olive oil in a pan over medium heat. Crack the eggs into the pan and scramble until fully cooked, about 2 minutes. Transfer to a separate dish.
  2. Add the garlic and chili paste to the same pan, stirring for about 30 seconds until fragrant.
  3. Add prepared lotus pieces to the pan and fry for about 3-5 minutes, stirring occasionally; they should be tender but crunchy.
  4. Return scrambled eggs to the pan, add soy sauce, and stir everything together. Cook for an additional minute.
  5. Serve immediately and enjoy the delightful crunch and flavors.

Notes

Leftovers can be kept in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the lotus roots. You can also prepare the garlic-chili paste and slice lotus roots in advance. For a vegan option, omit eggs and add tofu or chickpeas for protein.