Spicy lotus root stir-fry (辣炒莲藕)

Method5 steps · about 5 min

1. 1

   Step 1: Peel the lotus root (320 g), trim any dark ends and cut it crosswise into thin slices. Have the sliced garlic (4 cloves) and chillies (4) and finely chopped scallion (1 stalk) ready before heating the frying pan.

   Uses 320 g lotus root · 4 cloves garlic, sliced · 4 fresh chillies, sliced · 1 stalk scallion, finely chopped

   
2. 2

   Step 2: Bring a pot of water to a boil. Add the sliced lotus root and blanch for about 2 minutes, until slightly softened but still crisp. Drain well.

   Blanch lotus-root slices · 2 minUses Thin lotus-root slices · Water, enough to blanch the sliced lotus root

3. 3

   Step 3: Heat the cooking oil (1 tbsp) in a frying pan over high heat. Add the prepared sliced garlic and chilli bean paste and stir-fry until fragrant, taking care not to burn them.

   Uses 1 tbsp cooking oil · Sliced garlic · 1 tbsp Sichuan chilli bean paste (doubanjiang)

4. 4

   Step 4: Add the drained lotus root, prepared sliced chillies and pinch of sugar. Stir-fry until the lotus root is evenly coated in the seasoning and hot through, retaining its crisp texture.

   Uses Drained blanched lotus-root slices · Fried garlic and chilli-bean seasoning · Sliced fresh chillies · 1 pinch sugar

5. 5

   Step 5: Stir in the prepared chopped scallion and briefly toss to combine. Serve immediately as two side portions, with ready-cooked plain rice if you wish.

   Uses Seasoned hot lotus-root stir-fry · Finely chopped scallion · Ready-cooked plain rice, to serve, optional