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#lotusroot showcases delicious recipes, health benefits, cultural significance, unique textures, vibrant dishes, creative cooking, plant-based options, tasty snacks, vegan delights, seasonal ingredients, traditional cuisine, food art, and culinary exploration.
If you’ve never cooked with lotus root, it’s a crunchy and slightly nutty veggie you can usually find at Asian grocery stores near the produce section. When cooked, it absorbs the flavors of the spices, sauces, or broths it’s paired with, making it super versatile. For this recipe, I’m combining it with shredded cabbage and carrots, but the star here is definitely the lotus root. Cut it into strips, boil it with a splash of vinegar, then sauté it with garlic, spices, and sauces. And yes, pre-shredded veggies are totally fair game—convenience is key sometimes. Add a Thai chili for a little kick, and that’s it! Simple, cozy, and packed with flavor! Are you team fresh start veggies or still living that holiday leftovers life? 👀🍴 Here’s how to make Stir-fried Lotus Root: 1. Cut 8oz lotus root into trips 2. Bring 2 cups of water to a boil in a nonstick pan. Add 1/2 tbsp white vinegar. Add the lotus root and cook for 2 minutes. Drain, discard the cooking water, and set the lotus root aside 3. In the same pan, heat 2 tbsp olive oil. Turn the stove to low heat and add 3 cloves minced or sliced garlic, 1 tsp ginger powder, and 1 tsp onion powder. Cook for 1-2 minutes, making sure the spices don’t burn 4. Add 2 tbsp water, lotus root, handful of shredded cabbage and carrots, 2 tbsp light soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp mushroom powder, and 1 tbsp spicy sauce or chili oil. Stir fry for 2-3 minutes 5. Add 1 sliced Thai chili and stir once more. Serve immediately! #lotusroot #vegetarian #stirfry
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If you’ve never cooked with lotus root, it’s a crunchy and slightly nutty veggie you can usually find at Asian grocery stores near the produce section. When cooked, it absorbs the flavors of the spices, sauces, or broths it’s paired with, making it super versatile. For this recipe, I’m combining it with shredded cabbage and carrots, but the star here is definitely the lotus root. Cut it into strips, boil it with a splash of vinegar, then sauté it with garlic, spices, and sauces. And yes, pre-shredded veggies are totally fair game—convenience is key sometimes. Add a Thai chili for a little kick, and that’s it! Simple, cozy, and packed with flavor! Are you team fresh start veggies or still living that holiday leftovers life? 👀🍴 Here’s how to make Stir-fried Lotus Root: 1. Cut 8oz lotus root into trips 2. Bring 2 cups of water to a boil in a nonstick pan. Add 1/2 tbsp white vinegar. Add the lotus root and cook for 2 minutes. Drain, discard the cooking water, and set the lotus root aside 3. In the same pan, heat 2 tbsp olive oil. Turn the stove to low heat and add 3 cloves minced or sliced garlic, 1 tsp ginger powder, and 1 tsp onion powder. Cook for 1-2 minutes, making sure the spices don’t burn 4. Add 2 tbsp water, lotus root, handful of shredded cabbage and carrots, 2 tbsp light soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp mushroom powder, and 1 tbsp spicy sauce or chili oil. Stir fry for 2-3 minutes 5. Add 1 sliced Thai chili and stir once more. Serve immediately! #lotusroot #vegetarian #stirfry

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