If you’ve never tried lotus root before, this is your sign to get adventurous in the kitchen. This crispy stir-fried lotus root with garlic soy glaze is the kind of dish that turns heads on the dinner table—not just because of its beautiful, lace-like slices, but also because of the crisp-tender texture and the addictive glaze that clings to every bite. It’s salty, sweet, garlicky, with just a kiss of heat. This is one of those recipes that bridges the gap between snack and side dish—and honestly, sometimes it becomes the main event. Whether you're experimenting with homemade Chinese dishes or just looking for a new way to enjoy veggies, this is a must-try lotus root recipe that delivers big flavor with minimal fuss.
Crispy Stir-Fried Lotus Root with Garlic Soy Glaze
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Appetizer, Side Dish
Cuisine Chinese
Servings 4 as a side or 2 as a main dish
Wok or large non-stick skillet A wok gives you the best heat distribution for quick stir-frying, but a large sauté pan works well too.
Mandoline slicer or sharp knife A mandoline ensures even slices of lotus root, but a sharp knife and some patience work just fine.
Mixing bowl For soaking the lotus root slices to remove excess starch and prevent discoloration.
Small bowl For whisking the glaze ingredients.
Spatula or tongs To toss the lotus root gently without breaking the slices.
For the stir-fried lotus root
- 1 medium lotus root about 10–12 oz, peeled and thinly sliced (⅛-inch slices are ideal)
- 1 tablespoon rice vinegar for soaking
- 1 tablespoon neutral oil like canola or grapeseed
- 3 cloves garlic minced
- 1 small red chili or ½ teaspoon red pepper flakes optional, for heat
- 2 scallions sliced (whites and greens separated)
For the garlic soy glaze
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce for rich color and depth
- 2 teaspoons sugar brown sugar works well
- 1 teaspoon sesame oil
- 1 tablespoon water
- 1 teaspoon cornstarch for thickening
Garnish
- Toasted sesame seeds
- Chopped scallion greens
Optional: crushed peanuts for extra crunch
Prep the lotus root
Peel the lotus root with a vegetable peeler, then slice it thinly (about ⅛ inch thick). Immediately place the slices into a bowl of water with 1 tablespoon rice vinegar. This prevents oxidation and keeps the slices from browning. Let them soak for about 10 minutes, then drain and pat dry thoroughly with paper towels. Drying is crucial—it helps achieve that crisp exterior.
Make the garlic soy glaze
In a small bowl, whisk together the soy sauces, oyster sauce, sugar, sesame oil, water, and cornstarch. Stir until the sugar dissolves and set aside. This glaze will thicken once it hits the heat and coat the lotus root beautifully.
Fry the lotus root
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Once hot, add the lotus root slices in a single layer (work in batches if needed). Fry for 3–4 minutes, flipping once, until golden brown and just crispy at the edges. Remove and set aside on a paper towel-lined plate.
Sauté aromatics
Reduce heat slightly. In the same wok or skillet, add a touch more oil if needed. Add the garlic, white parts of the scallions, and chili (if using). Sauté for about 30 seconds until fragrant—don’t let the garlic burn.
Glaze and toss
Return the fried lotus root slices to the pan. Give your glaze a quick stir and pour it over the lotus root. Toss quickly to coat all slices evenly. The sauce will thicken and cling to the lotus root in about 1–2 minutes.
Garnish and serve
Turn off the heat and sprinkle with toasted sesame seeds, scallion greens, and crushed peanuts (if using). Serve hot, either on its own or alongside steamed rice.
Pairings
This crispy stir-fried lotus root works beautifully in a variety of settings, from an easy weeknight dinner to a more elaborate homemade Chinese meal spread.
Main dish pairings
- Sticky white jasmine rice or garlic fried rice helps balance the umami-rich glaze.
- Pair it with Vietnamese spring rolls recipe for a cross-cultural plate that blends crunch with freshness.
- Serve alongside a light lotus tea to keep the palate refreshed and highlight the lotus root’s earthy notes.
Drinks
- If you're exploring lotus energy drink ideas, a light infusion of lotus flower with mint and citrus can be a non-caffeinated alternative that complements this dish well.
- Chilled jasmine green tea or even sparkling water with a squeeze of lime will balance the saltiness of the glaze.
Desserts
To round off the meal with a lotus-themed dessert, try lotus brownies for a fusion finish or even a lotus cake recipe using biscoff or lotus seed paste. These flavors complement the savory elements and provide a smooth, sweet end to your meal.
FAQs
1. What kind of lotus root should I buy?
Look for firm, unblemished lotus roots with no soft spots. Fresh is always best. You can often find them in Asian grocery stores, sold whole or pre-sliced. Avoid slimy or overly soft roots.
2. Do I need to peel the lotus root?
Yes, the outer skin is tough and slightly bitter, so it should be peeled. A regular vegetable peeler will do the job easily.
3. Can I use frozen lotus root slices?
Absolutely. Frozen lotus root slices are a convenient option and are usually pre-peeled and evenly sliced. Just be sure to thaw and pat them dry before frying to avoid splattering and sogginess.
4. Is this dish spicy?
It can be, but only if you want it to be. The chili is optional, so feel free to leave it out or adjust based on your spice preference.
5. Can I steam the lotus root instead of frying?
You can, especially if you're trying to reduce oil. Steaming in a bamboo steamer until just tender, then tossing with the glaze, creates a softer version of this dish. It won’t have the same crispy edges, but it’s still delicious and lighter.
