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Stir-Fry Lotus Root

Lotus Root Stir-Fry Recipe

Lotus root, after cutting, will discolour quickly when exposed to air. To prevent discolouration, soak cut pieces in a bowl of water until ready to use. There are many other ingredients that can be added in this stir-fry such as razor clams, black fungus and carrot.


  • 1 small section (about 200 grams) of lotus root (莲藕/renkon)
  • 100 grams sugar snap peas  or snow peas snap off both ends, pull and discard the “strings”
  • 100 grams ready-t0-use gingko nuts
  • 3 cloves garlic minced
  • 1/2 tbsp light soy sauce
  • 1 tbsp Chinese wine (hua tiao/shao xing) skip this if you don’t consume alcohol


  1. Scrub clean the lotus root, remove the skin using a vegetable peeler, and slice as thinly as possible. Soak lotus root slices in a bowl of water until ready to use to prevent discoloration (up to a few hours).
  2. Heat oil in wok, add lotus root, snow peas, gingko nuts and soy sauce. Drizzle Chinese wine at the sides of the wok.
  3. Stir-fry quickly until the lotus root slices are cooked (slightly translucent) and still crunchy.
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2 comments on “Stir-Fry Lotus Root”

  1. I like the fresh crunchy bite in this stir-fry, both the snap peas and lotus root.

  2. Miss lotus root! I really have to visit Asia store soon. This looks so delicious.

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