CHINESE LOTUS ROOT STIR FRY (Lotus stem stir fry)

Name: CHINESE LOTUS ROOT STIR FRY (Lotus stem stir fry)
Total time: 1800 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 350 grams lotus stems, thoroughly washed; 1 1/2 tbsps oil; 8-10 garlic cloves sliced; 1 inch ginger piece thinly sliced; 3-4 spring onion bulbs, sliced / onion sliced; 1 large green capsicum,seeded and cut into ½ inch pieces; Salt to taste; 1 pinch white pepper powder; 3 tsp dark soy sauce; 6-8 bird eye chillies; 1 1/2 tsp sugar; 1 1/2 tsp blended sesame oil; 4-5 tbsp chopped spring onion greens + for garnish; 2 tsp vinegar; Toasted sesame seeds to sprinkle

Jyoti Prakash Assudani @cook_24726422

#CA25
#Chineselotusstems
#desiandvideshi
#week_22
#Chinese
#lotustems

A flavour-packed stir-fry prepared with fresh lotus stems.

Lotus stem Stir Fry
Lotus stems are widely cooked and consumed in china. Here they cooked in the Chinese style. Spicy and flavorful, try it out once and you will want to cook it again and again.
Lotus Stem: Known by various names such as “Kamal Kakdi” in Hindi, “Renkon” in Japanese, and “Bua Loy” in Thai, the lotus stem has been revered both for its nutritional properties and spiritual significance. Historically, while the lotus flower is an emblem of purity in Buddhism, its stem has played a starring role in the kitchens of Asia. Its crisp texture and ability to absorb flavours make it a favourite in various cuisines...
Lotus Stem: The Underwater Gem ..

#CA25
#Chineselotusstems
#desiandvideshi
#week_22
#Chinese
#lotustems

A flavour-packed stir-fry prepared with fresh lotus stems.

Jyoti Prakash Assudani @cook_24726422

#CA25
#Chineselotusstems
#desiandvideshi
#week_22
#Chinese
#lotustems

A flavour-packed stir-fry prepared with fresh lotus stems.

#CA25
#Chineselotusstems
#desiandvideshi
#week_22
#Chinese
#lotustems

A flavour-packed stir-fry prepared with fresh lotus stems.

Saved

Ingredients

25 -30 minutes

3-4 servings

350 gramslotus stems, thoroughly washed
1 1/2 tbspsoil
8-10garlic cloves sliced
1 inchginger piece thinly sliced
3-4spring onion bulbs, sliced / onion sliced
1large green capsicum,seeded and cut into ½ inch pieces
Salt to taste
1 pinchwhite pepper powder
3 tspdark soy sauce
6-8bird eye chillies
1 1/2 tspsugar
1 1/2 tspblended sesame oil
4-5 tbspchopped spring onion greens + for garnish
2 tspvinegar
Toasted sesame seeds to sprinkle

Saved

Steps

25 -30 minutes

1

Slice the lotus stems thickly.
2

Heat sufficient water in a steamer. Arrange the lotus stem slices and steam for 15-20 minutes.
3

Heat oil in a shallow nonstick pan. Add garlic, ginger and sauté for 30 seconds.Add spring onion bulbs and sauté for a minute.
4

Add green capsicum and toss well. Add steamed lotus stem, salt, white pepper powder, dark soy sauce and toss well.
5

Add bird eye chillies, sugar, soya sauce, blended sesame oil, spring onion greens and vinegar. Toss well.
6

Transfer in a serving bowl. Sprinkle spring onion greens, toasted sesame seeds and serve hot.
7

Enjoy your day 😊