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Crispy Stir Fried Lotus Root with Garlic Soy glaze

Crispy Stir-Fried Lotus Root with Garlic Soy Glaze

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Side Dish
Cuisine Chinese
Servings 4 as a side or 2 as a main dish

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the lotus root

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.