Stir-Fried Lotus Root

Recipe from M Shanghai restaurant

Adapted by Alexa Weibel

Updated Oct. 11, 2023

Stir-Fried Lotus Root
Bobbi Lin for The New York Times. Food Stylist: Maggie Ruggiero.
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
3(53)
Notes
Read community notes

Lotus root has a subtle flavor — mildly sweet, and vaguely reminiscent of fresh corn — but its striking appearance and singular texture distinguish it, with a crunch that is snappier than an undercooked potato but not quite as assertive as jicama. This speedy stir-fry adapted from M Shanghai, a Shanghainese restaurant in Brooklyn, celebrates the root vegetable and its unique texture. May Liu, the restaurant’s owner, wanted lotus root on the menu because it’s a traditional Shanghainese dish. “It’s light, it’s tasty, it’s delicious, it’s unusual. It’s not a dish you can find at every Chinese restaurant,” she said. Simply seasoned with salt, mushroom seasoning and just enough sugar to render its components glossy, the flavor of this dish is subdued, allowing the quiet lotus root to dominate. The ingredients, like mildly spicy bullhorn peppers (sometimes labeled as green long hot peppers), can be found in Asian markets. —Alexa Weibel

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Ingredients

Yield:4 servings
  • 1¼ to 1½pounds fresh lotus root (three or four 4-inch-long pieces)
  • 1cup frozen edamame
  • 2tablespoons neutral oil, such as canola or vegetable oil
  • 1large bullhorn pepper (about 3 ounces) or other green long hot pepper, trimmed, halved lengthwise, seeded, then thinly sliced crosswise
  • 1teaspoon granulated mushroom seasoning (or chicken seasoning) (optional); see Tip
  • ¾teaspoon granulated sugar
  • ¾teaspoon kosher salt (such as Diamond Crystal)
  • White rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

218 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 9 grams dietary fiber; 2 grams sugars; 8 grams protein; 418 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of water to boil over high. Prepare the lotus root: Using a sharp peeler, peel the lotus root, wash it, then thinly slice it crosswise into ¼-inch-thick rounds.

  2. Step 2

    Once the water boils, cook the lotus root in the boiling water until crisp-tender, about 5 minutes. Using a slotted spoon, transfer lotus root to a large bowl.

  3. Step 3

    Add the edamame to the boiling water; cook about 1 minute then transfer to another bowl.

  4. Step 4

    Heat the oil in a large wok or nonstick skillet over medium-high. Once the oil is hot, add the lotus root and cook, stirring constantly, for 1 minute. Add about ½ cup water to prevent the slices from browning, then add the edamame and peppers; season with the mushroom seasoning (if using), sugar and salt. Cook, stirring constantly, until the peppers are softened, about 2 minutes. Season to taste with salt and serve with rice.

Tip
  • The restaurant uses granulated mushroom seasoning (a blend that includes mushroom powder and salt), but you could also use granulated chicken seasoning. You can find either in Asian markets or online, often sold in bright, colorful bags by brands Imperial Taste and Po Lo Ku.

Ratings

3 out of 5
53 user ratings
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Cooking Notes

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If You Like Water Chestnuts...

...you will like lotus root. It is very similar in texture and flavor. It's not as juicy. The local Asian grocery carries precooked vacuum packed refrigerated lotus root. I boiled it for 2 minutes to leech out some of the salt and warm it up, and them cooked it for 2 minutes for stir-fry. Did great as a substitute. It was my first time trying lotus root. This is a very MILD dish with no punchy flavors. It's great if you want something easy on the stomach. It struck me as a comfort food.

megan

I had lotus root at a two restaurants in Kyoto: Korean and then a Japanese sake bar with bar food. Both were heavenly. I’ll try this one if I can find fresh lotus root.

JB

My grocery store doesn't have fresh lotus root until the end of August. I thought it was a fall vegetable.

Jen

Would this be served as a main o ra side dish?

tenzen

YOU get to decide that!

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