Shrimp, Lotus Root and Corn
Low-fat, high-fiber, fresh, crispy and appetizing.
This is a quick home-style stir-fry perfect for spring and summer. Tender shrimps are paired with crispy lotus root and sweet corn kernels, presenting bright colors and distinct layers. Without complicated seasonings, you can bring out the natural umami of the ingredients. It can be served on the table in just a few minutes, and is suitable to go with rice or as a side dish for light meals.
🔍 Ingredient Breakdown
EaShrimps are rich in easily absorbed high-quality animal protein, calcium and magnesium. Lotus root contains soluble dietary fiber and mucin. Sweet corn is packed with B vitamins and natural sweetness. The three ingredients complement each other nutritionally with distinct taste layers.
🍽️Serving Suggestions
This stir-fried shrimp, lotus root and corn is best served with warm multigrain porridge, plain boiled congee or room-temperature sugar-free winter melon tea, which can maximize the natural freshness and sweetness of the ingredients without ruining the light taste of the dish. It is not recommended to pair it with iced carbonated drinks, as low temperature will weaken the spleen-strengthening effect of lotus root, and sugary sweet drinks will also cover up the natural umami of shrimps. If you eat it as a weight-loss meal, pairing it with room-temperature sugar-free barley tea can not only cut greasiness but also prolong satiety, making it a perfect combination for summer light meals.
❤️ Why You’ll Love It
II first fell in love with this dish on a sweltering dog day, when I had no appetite for a whole table of heavy, spicy dishes. I accidentally took a bite of this bright stir-fry, and my taste buds were instantly conquered. The moment you bite into the shrimp, you get the springy umami, then the crisp sound of lotus root spreads between your teeth, and finally the corn kernels burst gently in your mouth, with sweet juice spreading over your tongue. There is no redundant heavy seasoning, and every bite is the most authentic flavor of the ingredients. Later, I gradually found that its most touching part is never the amazing taste, but the down-to-earth warmth hidden in daily life: you can serve it on the table in more than ten minutes after getting off work late, children will rush to eat it without being picky eaters, and the elderly can chew it effortlessly. No complicated cooking skills or expensive ingredients are needed, yet it can fully hold the freshness of summer and the warmth of home in the plate. After eating it many times, you will understand that the home-cooked dishes that are truly unforgettable are never delicacies from mountains and seas, but this bite of crisp, tender and sweet flavor, which can gently soothe your stomach and mood on every day when you have no appetite.
🥗RECIPE🥗
🥬Ingredients list
200g shrimps,
150g lotus root,
100g sweet corn kernels,
5g chopped scallion,
5g minced garlic,
1 spoon of light soy sauce,
1 spoon of oyster sauce, a little edible salt,
appropriate amount of cooking oil.
👩🍳DIRECTIONS
1️⃣ Peel the shrimps, remove the shrimp veins and break them into small pieces for later use. Peel the lotus root, cut it into uniform dices, and soak it in clean water with a little white vinegar for 5 minutes to prevent oxidation and blackening.
2️⃣ Boil an appropriate amount of water in the pot. After the water boils, pour in the lotus root dices and corn kernels, blanch for 2 minutes, then take them out and immediately rinse with cold water and drain to maintain the crispy texture.
3️⃣ Pour a little cooking oil into the pot. When the oil is hot, add chopped scallion and minced garlic, stir-fry over low heat until fragrant. Put in the shrimps and turn to medium heat, stir-fry quickly until the shrimps are completely discolored and curled into balls.
4️⃣ Pour the drained lotus root dices and corn kernels into the pot, and stir-fry them with the shrimps over high heat for 1 minute to fully mix the three ingredients.
5️⃣ Add light soy sauce, oyster sauce and a little salt in sequence for seasoning, continue to stir-fry for 30 seconds to make the flavor evenly coat the surface of the ingredients, then turn off the heat and dish out.
Tips
Soaking the cut lotus root in water with white vinegar can avoid oxidation and blackening, and further improve the crispy texture.
Do not fry the shrimps for too long. Take them out immediately after they change color to avoid the meat getting tough and losing its tender texture.
Keep high heat and fast stir-frying throughout the whole process, do not add water for simmering, so as to retain the respective fresh and crispy flavors of the three ingredients.
People who are allergic to seafood can replace shrimps with diced chicken breast, which can also bring a delicious taste.
❓ Frequently Asked Questions
Q1: Will the three ingredients in this dish conflict with each other when eaten together?
A: Absolutely not. The nutritional components of shrimp, lotus root and corn will not have conflicting reactions. Not only are there no food taboos for this combination, it also realizes the complementation of animal protein and plant fiber. It is a safe combination verified by a large number of daily consumption, and ordinary people can eat it with confidence.
Q2: Can people with gout eat this dish?
A: It is recommended to eat a small amount. Shrimp is a medium-to-high purine ingredient. It needs to be completely avoided during the acute attack period of gout. During the stable remission period, you can eat a few bites in small amounts, appropriately reduce the intake of other high-purine foods on the same day, and drink plenty of warm water to promote metabolism.
Q3: What should people with weak stomachs who are prone to bloating pay attention to when eating this dish?
A: You can extend the blanching time of lotus root to 3 minutes to soften part of the coarse fiber. Do not add too much oil when stir-frying, and control the single serving within a small bowl, so it is not easy to cause bloating and discomfort.
