Kung Pao Lotus Root

Name: Kung Pao Lotus Root
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 100 gm Gm Lotus Root (use one that is unblemished and thick lotus root); 3 tbsp Spring Onions (greens only chopped); 1 tsp Garlic (thin slices chopped); 1 tsp Ginger (thin slices chopped); 3 Red Chillies (medium heat ones, or peppers dry peppers); 2 tbsp Roasted Peanuts; 1/3 tsp Peppercorns; 3 tbsp Canola Oil; Sauce (for the); 1 tsp Soy Sauce (thin); 2 tsp Vinegar; 1 tsp Sugar; 1 tsp Corn Flour; 1/5 tsp Salt (or to taste, or as per taste)

Sweta Biswal

Kung Pao Lotus Root - Plattershare - Recipes, food stories and food lovers

Chinese

About Kung Pao Lotus Root

Most of us are used to cooking Lotus root in the traditional Indian Style. But once I stumbled upon this Chinese recipe of Kung Pao Lotus Root while surfing online, I just could not resist trying it out. Since i was not having all the ingredients, I improvised on the recipe. Kung Pao Lotus Root is hot, sweet, sour and spicy. This recipe is a great option when you are in the mood to serve some vegan starters/appetizers to your family .

4 from 6 votes

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Recipe Time & More

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Served AsBrunch Dinner Lunch

Recipe TasteSalty Sour Spicy Sweet Tangy

Servings - 4

Ingredients

▢ 100 gm Gm Lotus Root use one that is unblemished and thick lotus root
▢ 3 tbsp Spring Onions greens only chopped
▢ 1 tsp Garlic thin slices chopped
▢ 1 tsp Ginger thin slices chopped
▢ 3 Red Chillies medium heat ones, or peppers dry peppers
▢ 2 tbsp Roasted Peanuts
▢ 1/3 tsp Peppercorns
▢ 3 tbsp Canola Oil
▢ Sauce for the
▢ 1 tsp Soy Sauce thin
▢ 2 tsp Vinegar
▢ 1 tsp Sugar
▢ 1 tsp Corn Flour
▢ 1/5 tsp Salt or to taste, or as per taste

Instructions

▢
Peel and slice the lotus root. Soak in water till you use them.
▢
Take the soy sauce, vinegar, sugar, salt and cornflour in a cup . Add 2-3 tbsp water to the cup and mix into a thin paste
▢
Heat the canola oil in a wok.
▢
Remove the lotus root from water and dry them on paper towels. Shallow fry in small batches on medium flame till they turn brown on the edges. Remove from wok and drain on paper towels.
▢
Drain most of the oil from the wok leaving just about 1 tsp oil. Add the broken red peppers and peppercorns. Once they release their fragrance , add the spring onions, garlic and ginger. Fry for 2 mins without browning them.
▢
Add the fried lotus root along with the sauce. Stir fry till the sauce thickens in consistency.
▢
Finally add the peanuts, give it a toss and switch off the flame. Serve hot.

Recipe Notes

Be careful while frying the lotus stem. Too much heat will burn them and change the taste.

Fry in small batches else they end up absorbing more oil.

Explore Recipes by Tags chinese recipes easy recipes fusion recipes vegan recipes

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4 from 6 votes

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Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

6 Comments

Abhay Raj

August 19, 2023 / 9:33 am Log in to Reply

This is awesome! Can’t wait to cook it.
Bhawna Shroff

June 13, 2023 / 10:47 pm Log in to Reply

This is exactly what I was looking for!
Vinay Bansal

November 22, 2021 / 7:57 am Log in to Reply

Looks so delectable! Thanks for posting.
Gouthami Yuvarajan

March 16, 2019 / 8:43 am Log in to Reply

Absolutely mouthwatering! Thanks for sharing.
Rajeswari Annamalai

April 21, 2018 / 12:00 am Log in to Reply

Interesting recipe!
Parul Jain

September 15, 2016 / 12:19 pm Log in to Reply

What a delightful recipe! Thanks for sharing.