About Lotus Stem
Lotus Root is a plant-based, vegan and gluten-free ingredient. It is widely used in Indian, Chinese, Korean, and Japanese style cooking. In Hindi, it is known as kamal kakdi, which translates to lotus stem or lotus roots. In India, we make a delicious vegetarian curry with lotus stems. Crispy Lotus Stem is a popular pan-Asian delicacy. The thinly sliced, tender lotus roots are stir-fried with garlic, ginger, and vegetables in a sweet, spicy sauce. It is a crispy, saucy, and tasty vegan dish, that you are surely going to love. Is it essential to deep-fry the lotus stem? Absolutely not! You can bake them in the oven at 180 degrees Celcius until the lotus stem turns crisp and crunchy. Or if you have the luxury of an air-fryer, nothing like it. Air Fry the lotus stem slices at 170 degrees Celcius for 20 minutes. I want to share one more secret about this quick lotus stem stir fry. You can make it saucier. How? Once you deep-fry the lotus stem, do not discard the leftover cornstarch mixture in the bowl. Add approximately ⅓ cup of water to it and make a smooth paste. Pour this liquid into the stir fry after adding the sauces and stir to combine. Allow it to simmer before adding the lotus stem. You will get a thick, saucy liquid to enjoy with the crispy lotus stem stir fry.
Watch Crispy Lotus Stem Video
Serving Suggestion
Crispy Lotus Stem is mainly served as a side dish or a snack to accompany a main-course dish, such as garlic noodles, fried rice, or vegetable Manchurian. If you make it slightly saucy, then serve it with plain rice. Bright and colourful, this crispy lotus root stir fry is simple to make. I have already made it twice this week. And still not getting over it.
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