Spicy and Sour Lotus Root Slices: A Crispy, Appetizing Classic

I first tried this dish at my aunt’s house, and it was love at first bite! The lotus root was crisp, the tangy-spicy flavor perfectly balanced, and it paired amazingly with rice. I immediately tried recreating it at home, tweaking the vinegar and chili ratios until I nailed the taste. Now, it’s a staple in my kitchen, especially on days when I need a quick appetite booster. If you love bold flavors, this one’s a must-try!

🔍 Ingredient Breakdown

Lotus root is rich in fiber and vitamin C, low in calories, and aids digestion—great for weight management. Garlic and dried chilies add depth and warmth while boosting circulation. Light soy sauce enhances umami, and black vinegar adds tang while promoting heart health. A pinch of salt balances the flavors, and green onions lend freshness. This dish is light, healthy, and perfect as a side or with drinks.

🍽️Serving Suggestions

Enjoy it hot for the best texture. Adjust chili or vinegar to taste. Pair with rice, noodles, or congee, or serve chilled as a salad. Leftovers can be refrigerated for 1-2 days but are best eaten fresh. For a vegetarian twist, use mushrooms instead of garlic. Add a drizzle of Sichuan peppercorn oil for extra heat!

❤️ Why You’ll Love It

Its simplicity and versatility are key. The mild lotus root soaks up the vibrant sauce, making it a crowd-pleaser for weeknight dinners or gatherings. Even beginners can master it, and its low-calorie profile means guilt-free indulgence. My family devours it every time—even picky eaters love the crunch. Tired of heavy dishes? This one’s a refreshing yet satisfying alternative!

🥗RECIPE🥗

🥬Ingredients list

• 1 lotus root (about 300g)

• 2 cloves garlic, minced

• 3-4 dried chilies

• 2 tbsp light soy sauce

• 1 tbsp black vinegar

• A pinch of salt

• Chopped green onions

• 1 tbsp cooking oil

👩🍳DIRECTIONS

1. Prep Lotus Root: Peel and thinly slice lotus root. Blanch in boiling water for 1 minute, then drain.

2. Sauté Aromatics: Heat oil, sauté garlic and dried chilies until fragrant.

3. Stir-Fry: Add lotus root, stir-fry over high heat for 1 minute.

4. Season: Add soy sauce, vinegar, and salt. Toss well.

5. Finish: Sprinkle green onions, then serve.

❓ Frequently Asked Questions

1. How to keep lotus root crispy?
   Don’t blanch longer than 1 minute, and stir-fry quickly over high heat.

2. Can I use white vinegar instead of black vinegar?
   Yes, but black vinegar adds richer flavor.

3. Why does lotus root turn black after blanching?
   Add a few drops of white vinegar or lemon juice to the water to prevent oxidation.