Unlock the crispy, crunchy potential of lotus root with these 18 deliciously unique recipes! Whether you’re craving quick weeknight dinners, exploring new textures, or looking for a standout side dish, this versatile veggie delivers. From savory chips to stir-fries and salads, there’s something here to inspire every home cook. Ready to add some crunch to your kitchen? Let’s dive in!
Stir-Fried Lotus Root with Garlic and Chili
Sizzling with personality and crunch, this stir-fried lotus root dish is the vegetable side that’ll steal the show at any dinner table. Forget boring steamed veggies—we’re bringing the heat, garlic breath, and satisfying crisp-tenderness that’ll have everyone asking for seconds. Who knew roots could be this rebellious?
Ingredients
– 1 pound lotus root
– 3 tablespoons vegetable oil
– 4 cloves garlic
– 2 fresh red chilies
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sugar
– 1/4 teaspoon salt
– 2 tablespoons chopped scallions
Instructions
1. Peel 1 pound lotus root and slice it into 1/4-inch thick rounds using a sharp knife.
2. Immediately submerge the sliced lotus root in cold water to prevent discoloration while you prepare other ingredients.
3. Mince 4 cloves garlic finely and slice 2 fresh red chilies into thin rounds, removing seeds if you prefer less heat.
4. Heat 3 tablespoons vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 2 minutes.
5. Drain the lotus root slices thoroughly and pat them completely dry with paper towels to ensure proper searing.
6. Add the dried lotus root slices to the hot oil in a single layer, working in batches if necessary to avoid overcrowding.
7. Cook the lotus root for 3-4 minutes without stirring until the edges begin to turn golden brown and slightly crispy.
8. Flip each slice and cook for another 2-3 minutes until both sides have light browning and the texture becomes tender-crisp.
9. Add the minced garlic and sliced chilies to the wok, stirring constantly for 45 seconds until fragrant but not burned.
10. Pour in 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt all at once.
11. Toss everything together vigorously for 1 minute until the sauce coats every slice and reduces slightly.
12. Remove from heat and stir in 2 tablespoons chopped scallions just before serving.
Unbelievably crunchy yet tender, this dish delivers a symphony of textures that plays beautifully against the garlic-chili kick. The lotus root’s natural geometric holes become little flavor pockets that capture the savory sauce in every bite. Try serving it alongside grilled meats or tossing it with noodles for an instant upgrade to your weeknight dinner game.
Crispy Lotus Root Chips with Sea Salt
Dare I say we’ve found the crunch that puts potato chips to shame? These crispy lotus root chips are the snack upgrade your life desperately needs, offering a satisfyingly addictive texture with just the right touch of sea salt sophistication. Get ready to transform this exotic root vegetable into your new go-to guilt-free munchies that’ll have everyone asking for your secret.
Ingredients
– 1 large lotus root
– 2 cups vegetable oil
– 1 tbsp sea salt
Instructions
1. Peel the lotus root completely using a vegetable peeler.
2. Slice the lotus root into 1/8-inch thick rounds using a mandoline slicer for consistent thickness.
3. Pat the lotus root slices completely dry with paper towels to remove excess moisture.
4. Heat vegetable oil in a deep pot to 350°F, using a deep-fry thermometer to monitor temperature.
5. Carefully add a single layer of lotus root slices to the hot oil without overcrowding.
6. Fry for 2-3 minutes until the edges begin to turn golden brown and bubbles around the chips decrease significantly.
7. Flip the chips using a slotted spoon to ensure even cooking on both sides.
8. Continue frying for another 1-2 minutes until the chips are uniformly golden and crispy.
9. Remove the chips from the oil using a slotted spoon and transfer to a paper towel-lined plate.
10. Immediately sprinkle sea salt evenly over the hot chips while they’re still glistening with oil.
11. Let the chips cool completely on the paper towels for about 10 minutes to achieve maximum crispiness.
12. Repeat the frying process with remaining lotus root slices in single-layer batches.
Gloriously crunchy with an elegant lattice pattern visible in every bite, these chips offer a delicate nutty flavor that pairs beautifully with the pure sea salt seasoning. Try serving them alongside your favorite dip or crumbling them over salads for an unexpected textural surprise that elevates any meal from ordinary to extraordinary.
Braised Lotus Root with Soy Sauce and Star Anise
Mmm, who knew this funky-looking root vegetable could transform into such a showstopper? Braised lotus root with soy sauce and star anise is like that quiet friend who suddenly reveals they’re an incredible singer—unexpectedly delightful and impossible to forget. Get ready to impress your taste buds with this earthy, savory, slightly sweet dish that’s easier to make than explaining what lotus root actually is!
Ingredients
– 1 pound lotus root
– 2 tablespoons vegetable oil
– 4 cloves garlic
– 2 tablespoons soy sauce
– 1 tablespoon dark soy sauce
– 1 tablespoon brown sugar
– 2 whole star anise
– 2 cups water
– 1 teaspoon sesame oil
Instructions
1. Peel 1 pound of lotus root using a vegetable peeler, then slice it into 1/4-inch thick rounds.
2. Heat 2 tablespoons of vegetable oil in a large pot over medium heat until shimmering.
3. Add 4 crushed garlic cloves and sauté for 1 minute until fragrant but not browned.
4. Add the sliced lotus root and cook for 3 minutes, stirring occasionally until lightly seared.
5. Pour in 2 tablespoons of soy sauce and 1 tablespoon of dark soy sauce, stirring to coat all pieces evenly.
6. Sprinkle 1 tablespoon of brown sugar over the lotus root and stir until dissolved.
7. Add 2 whole star anise and 2 cups of water, ensuring the liquid covers the lotus root completely.
8. Bring the mixture to a boil, then reduce heat to low and cover the pot.
9. Simmer for 45 minutes until the lotus root is tender when pierced with a fork but still retains some bite.
10. Remove the lid and increase heat to medium-high to reduce the sauce for 10 minutes until thickened and glossy.
11. Stir in 1 teaspoon of sesame oil just before removing from heat.
12. Discard the star anise pods before serving.
Every bite delivers that satisfying crunch-then-yield texture that makes lotus root so addictive. The star anise lends a subtle licorice warmth that plays beautifully against the savory soy notes. Try serving it over steamed rice to soak up that glorious sauce, or chop it up and toss into a grain bowl for an unexpected texture surprise!
Lotus Root and Pork Rib Soup
Ready to dive into a soup that’s basically a hug in a bowl? This Lotus Root and Pork Rib Soup is the cozy, crunchy, and soul-soothing hero your chilly days have been begging for—no cape required, just a big spoon and maybe a napkin for the happy drool.
Ingredients
– 1.5 lbs pork ribs
– 8 cups water
– 1 lb lotus root, peeled and sliced into 1/4-inch rounds
– 1 tbsp vegetable oil
– 4 cloves garlic, minced
– 1 inch ginger, sliced
– 2 tbsp soy sauce
– 1 tsp salt
– 1/2 tsp black pepper
– 2 green onions, chopped
Instructions
1. Rinse 1.5 lbs pork ribs under cold water and pat dry with paper towels.
2. Heat 1 tbsp vegetable oil in a large pot over medium-high heat until shimmering.
3. Add pork ribs and sear for 4 minutes per side until golden brown.
4. Tip: Don’t crowd the pot—work in batches if needed for even browning and better flavor.
5. Add 4 cloves minced garlic and 1 inch sliced ginger, sautéing for 1 minute until fragrant.
6. Pour in 8 cups water and bring to a boil over high heat.
7. Reduce heat to low, cover, and simmer for 45 minutes until ribs are tender.
8. Skim off any foam from the surface with a spoon for a clearer broth.
9. Add 1 lb sliced lotus root, 2 tbsp soy sauce, 1 tsp salt, and 1/2 tsp black pepper.
10. Simmer uncovered for 20 minutes until lotus root is crisp-tender.
11. Tip: Test lotus root with a fork—it should pierce easily but still have a slight crunch.
12. Stir in 2 chopped green onions and cook for 1 more minute.
13. Tip: For extra depth, let the soup rest off the heat for 10 minutes before serving to meld flavors.
14. Ladle into bowls and serve hot. Aromatic and hearty, this soup boasts tender ribs, crunchy lotus root, and a savory broth that’s pure comfort. Try it with a side of crusty bread for dipping or over steamed rice to soak up every last drop.
Spicy Pickled Lotus Root Salad
Ready to shake up your salad game with something that’ll make your taste buds do a happy dance? This Spicy Pickled Lotus Root Salad is the crunchy, tangy, and slightly fiery sidekick your meals have been begging for—it’s like a flavor party in a bowl, and everyone’s invited!
Ingredients
– 1 pound lotus root
– 1 cup rice vinegar
– 1/2 cup water
– 1/4 cup granulated sugar
– 2 tablespoons soy sauce
– 1 tablespoon gochugaru
– 1 teaspoon sesame oil
– 2 cloves garlic
– 1 tablespoon sesame seeds
– 1/4 cup sliced scallions
Instructions
1. Peel 1 pound lotus root and slice it into 1/4-inch thick rounds using a sharp knife.
2. Bring a medium pot of water to a boil over high heat, then add the lotus root slices.
3. Boil the lotus root for 3 minutes until slightly tender but still crisp.
4. Drain the lotus root immediately and transfer it to a bowl of ice water to stop the cooking process.
5. In a small saucepan, combine 1 cup rice vinegar, 1/2 cup water, 1/4 cup granulated sugar, and 2 tablespoons soy sauce.
6. Heat the mixture over medium heat, stirring constantly, until the sugar dissolves completely, about 2 minutes.
7. Remove the saucepan from heat and stir in 1 tablespoon gochugaru, 1 teaspoon sesame oil, and 2 minced cloves garlic.
8. Drain the lotus root from the ice water and pat it dry with paper towels.
9. Place the dried lotus root in a large glass jar or bowl and pour the pickling liquid over it.
10. Seal the jar or cover the bowl and refrigerate for at least 4 hours to allow the flavors to meld.
11. Toast 1 tablespoon sesame seeds in a dry skillet over medium heat for 2 minutes until golden and fragrant.
12. Remove the pickled lotus root from the refrigerator and toss it with the toasted sesame seeds and 1/4 cup sliced scallions. Definitely dig into this salad for a crunch that’s addictively crisp, with a zesty kick from the pickling brine that tingles just right. Serve it chilled alongside grilled meats or as a bold topping for rice bowls—it’s the textural hero your plate deserves.
Lotus Root Tempura with Dipping Sauce
Pucker up, food adventurers, because we’re about to dive into a snack that’s as delightfully crunchy as it is visually stunning—lotus root tempura! Forget everything you thought you knew about boring veggie sides; these crispy, lacy-edged wheels are about to become your new obsession. Seriously, they’re so good, you might just forget the dipping sauce exists (but please don’t, it’s a star in its own right).
Ingredients
- 1 large lotus root
- 1 cup all-purpose flour
- 1 cup ice-cold water
- 1 large egg
- 4 cups vegetable oil
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tsp grated ginger
- 1 tsp sugar
Instructions
- Peel the lotus root and slice it into 1/4-inch thick rounds using a sharp knife.
- Immediately submerge the sliced lotus root in a bowl of cold water to prevent browning.
- In a medium bowl, whisk together 1 cup all-purpose flour, 1 large egg, and 1 cup ice-cold water until just combined; a few lumps are fine for a lighter tempura batter.
- Heat 4 cups vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer for accuracy.
- Pat the lotus root slices completely dry with paper towels to ensure the batter adheres properly.
- Dip each dried lotus root slice into the batter, letting excess drip off before carefully lowering it into the hot oil.
- Fry 4-5 slices at a time for 2-3 minutes, flipping once, until golden brown and crispy.
- Remove the tempura with a slotted spoon and drain on a wire rack set over a baking sheet to keep them crisp.
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tsp grated ginger, and 1 tsp sugar until the sugar dissolves.
- Serve the hot tempura immediately with the dipping sauce on the side.
Light as air yet satisfyingly crunchy, these tempura slices offer a delicate crispness that gives way to the lotus root’s subtle, earthy sweetness. The tangy, savory dipping sauce cuts through the richness perfectly, making each bite a balanced flavor explosion. Try stacking them artfully on a platter for a party appetizer that’s as Instagram-worthy as it is delicious!
Lotus Root and Shrimp Stir-Fry
Craving something that’ll make your taste buds do a happy dance? This Lotus Root and Shrimp Stir-Fry is here to save dinner from the usual snooze-fest—it’s crunchy, savory, and ready in a flash, because who has time for fussy recipes?
Ingredients
– 1 lb raw shrimp, peeled and deveined
– 1 large lotus root, peeled and sliced into ¼-inch rounds
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– ½ cup sliced scallions
– ¼ tsp red pepper flakes
Instructions
1. Pat the shrimp dry with paper towels to ensure they sear properly instead of steaming.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
4. Add the remaining 1 tablespoon of vegetable oil to the same wok.
5. Stir in the lotus root slices and cook for 4–5 minutes, stirring occasionally, until they start to turn lightly golden and crisp-tender.
6. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant to avoid burning.
7. Pour in the soy sauce and rice vinegar, scraping up any browned bits from the bottom of the wok for extra flavor.
8. Return the cooked shrimp to the wok and toss everything together for 1 minute to combine.
9. Drizzle with sesame oil and sprinkle with sliced scallions and red pepper flakes, then remove from heat.
10. Serve immediately over steamed rice or noodles for a complete meal.
Oh, the crunch of lotus root paired with tender shrimp is pure magic—each bite delivers a savory punch with a hint of heat. Try stacking it in lettuce cups for a fun, hands-on twist, or simply devour it straight from the wok (no judgment here!).
Sweet and Sour Glazed Lotus Root
Y’all ready for a vegetable that looks like it belongs in a modern art gallery? Meet lotus root, nature’s edible stained-glass window, about to get a sweet-and-sour makeover so good it’ll make your taste buds do a happy dance. This isn’t your average side dish; it’s a crunchy, tangy adventure that turns a humble root into the star of the show.
Ingredients
– 1 pound lotus root
– 2 tablespoons vegetable oil
– 1/4 cup rice vinegar
– 3 tablespoons honey
– 2 tablespoons soy sauce
– 1 teaspoon grated ginger
– 1/2 teaspoon red pepper flakes
– 2 tablespoons cornstarch
– 1/4 cup water
– 2 tablespoons sliced green onions
Instructions
1. Peel 1 pound of lotus root and slice it into 1/4-inch thick rounds.
2. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers.
3. Arrange lotus root slices in a single layer in the hot skillet, working in batches if necessary to avoid crowding.
4. Pan-fry lotus root for 3-4 minutes per side until golden brown and slightly crispy around the edges.
5. Remove all cooked lotus root from the skillet and set aside on a paper towel-lined plate.
6. Reduce heat to medium and add 1/4 cup rice vinegar, 3 tablespoons honey, 2 tablespoons soy sauce, 1 teaspoon grated ginger, and 1/2 teaspoon red pepper flakes to the same skillet.
7. Whisk the sauce ingredients constantly for 1 minute until well combined and slightly bubbly.
8. In a small bowl, create a slurry by mixing 2 tablespoons cornstarch with 1/4 cup water until completely smooth with no lumps.
9. Slowly pour the cornstarch slurry into the skillet while continuously whisking the sauce.
10. Cook the sauce for 2-3 minutes, whisking constantly, until it thickens to a glaze consistency that coats the back of a spoon.
11. Return all the fried lotus root slices to the skillet with the glaze.
12. Gently toss the lotus root in the glaze for 1-2 minutes until every slice is evenly coated and glossy.
13. Transfer the glazed lotus root to a serving platter and immediately sprinkle with 2 tablespoons sliced green onions.
Dive into that perfect crunch that gives way to a tender interior, all wrapped in a sticky-sweet glaze with just enough zing to keep things interesting. Serve these glazed beauties warm as an unexpected appetizer that’ll have guests guessing what magical vegetable they’re eating, or pile them over steamed rice for a main dish that proves vegetables can absolutely steal the show.
Lotus Root and Chicken Stir-Fry with Oyster Sauce
Fabulously crunchy meets wonderfully savory in this stir-fry that’ll make your taste buds do a happy dance. Forget boring chicken dinners—this lotus root situation brings the texture party with its satisfying crispness that plays perfectly against tender chicken. You’re about to become the stir-fry hero your kitchen deserves, no cape required.
Ingredients
– 1 lb boneless, skinless chicken breast
– 2 tbsp vegetable oil
– 1 large lotus root (about 12 oz)
– 1 medium yellow onion
– 3 cloves garlic
– 1 tbsp fresh ginger
– 3 tbsp oyster sauce
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 1/4 cup chicken broth
– 2 green onions
Instructions
1. Cut 1 lb boneless, skinless chicken breast into 1-inch cubes.
2. Peel 1 large lotus root and slice into 1/4-inch thick rounds.
3. Thinly slice 1 medium yellow onion.
4. Mince 3 cloves garlic.
5. Grate 1 tbsp fresh ginger.
6. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering (about 350°F).
7. Add chicken cubes and cook for 4-5 minutes until exterior is golden brown but center is still slightly pink.
8. Remove chicken from wok and set aside on a clean plate.
9. Add lotus root slices to the hot wok and stir-fry for 3 minutes until edges begin to crisp.
10. Add sliced onion and cook for 2 more minutes until slightly softened.
11. Push vegetables to one side and add minced garlic and grated ginger to the empty space.
12. Cook garlic and ginger for 30 seconds until fragrant.
13. Return chicken to the wok and mix all ingredients together.
14. Pour in 3 tbsp oyster sauce, 1 tbsp soy sauce, and 1/4 cup chicken broth.
15. Stir constantly for 2 minutes until sauce thickens and coats all ingredients.
16. Drizzle 1 tsp sesame oil over the stir-fry and toss to combine.
17. Thinly slice 2 green onions and sprinkle over the finished dish.
18. Remove from heat and serve immediately. What makes this dish truly shine is the delightful crunch of lotus root against the savory chicken—it’s like textural fireworks in every bite. Try serving it over jasmine rice to soak up that glorious sauce, or wrap it in lettuce cups for a fun handheld version that’ll have everyone reaching for seconds.
Steamed Lotus Root Stuffed with Minced Pork
Prepare to have your taste buds utterly bamboozled by this clever veggie-meat hybrid that’s basically nature’s perfect pork pocket! Picture this: crunchy lotus root slices playing host to a savory pork party, all steamed to juicy perfection in what might just be the most delicious disguise since your aunt’s “healthy” brownies.
Ingredients
- 1 large lotus root
- 1/2 pound ground pork
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon grated ginger
- 2 cloves minced garlic
- 1/4 cup chopped scallions
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
Instructions
- Peel the lotus root thoroughly and slice it into 1/4-inch thick rounds, making sure each slice has visible holes for stuffing.
- In a medium bowl, combine ground pork, soy sauce, cornstarch, grated ginger, minced garlic, chopped scallions, sesame oil, and white pepper until well mixed.
- Take approximately 1 tablespoon of pork mixture and press it firmly into the holes of each lotus root slice, ensuring the filling is packed tightly to prevent falling out during cooking.
- Arrange the stuffed lotus root slices in a single layer on a heatproof plate that fits inside your steamer basket.
- Bring 2 inches of water to a rolling boil in your steamer pot over high heat.
- Carefully place the plate with stuffed lotus root into the steamer, cover with lid, and steam for 15 minutes over medium-high heat.
- Check for doneness by inserting a toothpick into the pork filling – it should come out clean with no pink juices.
- Remove the plate from the steamer using oven mitts and let rest for 2 minutes before serving.
Outrageously satisfying, these little flavor parcels deliver a fantastic textural contrast between the crisp-tender lotus root and juicy pork filling. The subtle sweetness of the root vegetable beautifully balances the savory umami notes, making them perfect for stacking into impressive towers or serving as elegant appetizers that’ll have guests guessing your culinary secrets!
Lotus Root and Mushroom Stir-Fry
Mmm, get ready to meet your new favorite weeknight hero—this lotus root and mushroom stir-fry is so delightfully crunchy and savory, it might just upstage your main course. Seriously, those lotus root slices are nature’s potato chips with a PhD in elegance, and when they cozy up to earthy mushrooms, it’s a flavor party you won’t want to miss. Let’s dive in before your skillet gets jealous!
Ingredients
– 1 large lotus root, peeled and sliced into 1/4-inch rounds
– 8 oz cremini mushrooms, sliced
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 1/4 cup vegetable broth
– 1 tbsp cornstarch
– 2 green onions, sliced
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add 8 oz sliced cremini mushrooms and cook for 4–5 minutes, stirring occasionally, until they release their liquid and turn golden brown.
3. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Add 1 large lotus root, peeled and sliced into 1/4-inch rounds, and stir-fry for 3–4 minutes until the edges start to crisp slightly.
5. In a small bowl, whisk together 1 tbsp soy sauce, 1 tsp sesame oil, 1/4 cup vegetable broth, and 1 tbsp cornstarch until smooth.
6. Pour the sauce mixture into the skillet and stir continuously for 1–2 minutes until the sauce thickens and coats all ingredients evenly.
7. Remove from heat and fold in 2 sliced green onions just before serving to keep them crisp and vibrant.
But wait—the real magic happens when you take that first bite. The lotus root stays satisfyingly crisp-tender, while the mushrooms soak up every drop of that savory, glossy sauce. Serve it over steamed rice for a simple dinner, or pack it cold in a lunchbox where the textures hold up beautifully—it’s the crunchy, umami-packed side dish that secretly wants to be the star.
Lotus Root Soup with Peanuts and Pork Bones
Let’s be real—when was the last time a root vegetable truly wowed you? Lotus root soup with peanuts and pork bones is here to change that, bringing a cozy, nutty, and deeply satisfying bowl of comfort that’s basically a hug from your grandma, if your grandma were a Cantonese chef with a killer sense of humor.
Ingredients
– 1.5 lbs pork bones
– 8 cups water
– 1 cup raw peanuts
– 1 lb lotus root, peeled and sliced into 0.25-inch rounds
– 1 tbsp salt
– 1 tsp white pepper
Instructions
1. Rinse 1.5 lbs pork bones under cold running water for 1 minute to remove impurities.
2. Place pork bones in a large stockpot and cover with 8 cups cold water.
3. Bring water to a rolling boil over high heat, then boil for 5 minutes to blanch the bones.
4. Drain bones and discard the cloudy water, then rinse the pot.
5. Return blanched bones to the clean pot and add 8 cups fresh cold water.
6. Add 1 cup raw peanuts to the pot.
7. Bring the mixture to a boil over high heat, then reduce heat to low and simmer uncovered for 1 hour.
8. While simmering, skim off any foam that rises to the surface with a spoon for a clearer broth.
9. Peel 1 lb lotus root and slice it into uniform 0.25-inch rounds to ensure even cooking.
10. Add sliced lotus root to the pot after the first hour of simmering.
11. Continue simmering on low heat for another 1.5 hours, or until lotus root is tender when pierced with a fork.
12. Stir in 1 tbsp salt and 1 tsp white pepper until fully dissolved.
13. Ladle soup into bowls, distributing bones, peanuts, and lotus root evenly.
Soothing and subtly sweet, the lotus root offers a satisfying crunch while the peanuts melt into creaminess. Serve it with a side of steamed rice to soak up every last drop of that rich, pork-infused broth, or get fancy by garnishing with fresh cilantro for a pop of color and freshness.
Lotus Root and Tofu Salad with Sesame Dressing
Yikes, your taste buds are about to go on a wild adventure they didn’t even know they needed! This isn’t your average salad—it’s a crunchy, creamy, flavor-packed party in a bowl that’ll make you forget all about those boring lettuce leaves. Get ready to meet your new lunch obsession that’s as fun to make as it is to devour.
Ingredients
– 1 large lotus root
– 14 oz firm tofu
– 2 tbsp sesame oil
– 3 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp grated ginger
– 1 clove garlic, minced
– 1 tbsp honey
– 1 tbsp toasted sesame seeds
– 2 green onions
– 1 tbsp vegetable oil
Instructions
1. Peel the lotus root using a vegetable peeler.
2. Slice the lotus root into 1/4-inch thick rounds.
3. Bring a medium pot of water to a rolling boil at 212°F.
4. Blanch the lotus root slices in the boiling water for exactly 2 minutes to maintain crispness.
5. Immediately transfer the blanched lotus root to an ice water bath to stop the cooking process.
6. Drain the lotus root thoroughly and pat dry with paper towels.
7. Press the firm tofu between two plates with a heavy can on top for 15 minutes to remove excess water.
8. Cut the pressed tofu into 1/2-inch cubes.
9. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat at 375°F.
10. Pan-fry the tofu cubes for 4-5 minutes per side until golden brown and crispy.
11. Transfer the fried tofu to a paper towel-lined plate to drain excess oil.
12. Thinly slice the green onions on a diagonal.
13. Whisk together 2 tablespoons sesame oil, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, 1 minced garlic clove, and 1 tablespoon honey in a small bowl until fully combined.
14. Combine the blanched lotus root, crispy tofu, and sliced green onions in a large mixing bowl.
15. Pour the sesame dressing over the salad ingredients.
16. Toss everything gently but thoroughly to coat all components evenly.
17. Sprinkle 1 tablespoon of toasted sesame seeds over the top of the salad.
18. Chill the assembled salad in the refrigerator for at least 20 minutes before serving to allow flavors to meld.
Who knew crunch could be this exciting? The lotus root maintains its satisfying crispness while the tofu soaks up that savory-sweet dressing like a flavor sponge. Try serving it over warm rice for a complete meal, or pack it for a lunch that’ll make your coworkers genuinely jealous.
Candied Lotus Root Slices
Hear me out, folks—if you think your snack game needs a serious glow-up, these candied lotus root slices are about to become your new crispy, sweet obsession. Who knew something so delightfully crunchy could double as edible art? Get ready to impress your taste buds and your Instagram followers in one fell swoop!
Ingredients
– 1 large lotus root
– 1 cup granulated sugar
– 1/2 cup water
– 1 tbsp lemon juice
– 1/4 tsp salt
Instructions
1. Peel the lotus root thoroughly using a vegetable peeler to remove all brown skin.
2. Slice the lotus root into 1/8-inch thick rounds using a mandoline or sharp knife for uniform cooking.
3. Combine 1 cup granulated sugar, 1/2 cup water, 1 tbsp lemon juice, and 1/4 tsp salt in a medium saucepan.
4. Heat the mixture over medium heat, stirring constantly with a wooden spoon until sugar completely dissolves (about 3-4 minutes).
5. Add the lotus root slices to the syrup, ensuring they’re fully submerged.
6. Simmer at 215°F for 25 minutes, occasionally gently stirring to prevent sticking.
7. Carefully transfer the candied slices to a wire rack using tongs, arranging them in a single layer.
8. Let the slices dry at room temperature for 4-6 hours until firm and no longer sticky to the touch.
9. Store in an airtight container between layers of parchment paper to maintain crispness.
Forget everything you thought you knew about sweet treats—these glistening gems offer an addictive crunch that gives potato chips a run for their money. The delicate floral notes of lotus root pair magically with that glass-like sugar coating, creating a snack that’s equally at home in fancy dessert displays or your movie-night bowl. Try stacking them into edible towers for parties or crushing them over ice cream for an unexpected texture surprise!
Lotus Root and Beef Stir-Fry with Black Bean Sauce
Craving something that’ll make your taste buds do a happy dance while convincing your family you’ve secretly become a wok master? This lotus root and beef stir-fry with black bean sauce is your golden ticket—it’s crunchy, savory, and ridiculously satisfying without requiring a culinary degree.
Ingredients
– 1 lb beef sirloin, thinly sliced
– 2 cups lotus root, peeled and sliced into 1/4-inch rounds
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp ginger, grated
– 2 tbsp fermented black beans, rinsed and chopped
– 1/4 cup low-sodium soy sauce
– 1 tbsp cornstarch
– 1/2 cup beef broth
– 1 tsp sugar
– 1 red bell pepper, sliced
– 2 green onions, chopped
Instructions
1. In a medium bowl, toss the beef slices with cornstarch until evenly coated.
2. Heat vegetable oil in a large wok or skillet over high heat until it shimmers, about 1 minute.
3. Add beef to the hot wok and stir-fry for 2–3 minutes until browned but not fully cooked; transfer to a plate.
4. Tip: Don’t overcrowd the wok—cook beef in batches if needed to avoid steaming.
5. Add lotus root slices to the same wok and stir-fry for 4 minutes until edges turn lightly golden.
6. Stir in garlic, ginger, and fermented black beans; cook for 30 seconds until fragrant.
7. Pour in beef broth, soy sauce, and sugar, scraping up any browned bits from the bottom.
8. Add red bell pepper and simmer for 3 minutes until the pepper softens slightly.
9. Return beef to the wok and toss everything together; cook for 1–2 minutes until sauce thickens.
10. Tip: For extra crunch, add lotus root first—it holds up better than other veggies.
11. Stir in green onions and cook for 30 seconds just to wilt.
12. Tip: Serve immediately to keep the lotus root crisp-tender; letting it sit can make it soggy.
Zesty, bold, and packed with texture, this dish delivers a satisfying crunch from the lotus root against the savory punch of black bean sauce. Try it over steamed jasmine rice to soak up every last drop, or wrap it in lettuce cups for a low-carb twist that’s just as fun to eat.
Lotus Root and Carrot Kimchi
Daring food adventurers, prepare to meet your new crunchy obsession! This isn’t your grandma’s kimchi—unless your grandma was a Korean culinary wizard who loved surprising textures. We’re taking the humble lotus root and giving it a spicy, tangy glow-up that’ll make your taste buds do a happy dance.
Ingredients
- 1 pound lotus root, peeled and sliced into 1/4-inch rounds
- 2 large carrots, julienned
- 1/4 cup kosher salt
- 4 cups cold water
- 3 tablespoons gochugaru (Korean red pepper flakes)
- 2 tablespoons fish sauce
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 1 teaspoon sugar
- 2 green onions, chopped into 1-inch pieces
Instructions
- Combine lotus root rounds, carrots, kosher salt, and cold water in a large bowl, ensuring all pieces are submerged.
- Let vegetables brine at room temperature for exactly 30 minutes to draw out excess moisture and improve crunch retention.
- Drain and rinse the vegetables thoroughly under cold running water for 2 minutes to remove excess salt.
- Squeeze vegetables firmly with clean hands or a cheesecloth to remove as much liquid as possible—this prevents watery kimchi.
- In a separate bowl, mix gochugaru, fish sauce, grated ginger, minced garlic, and sugar until a thick paste forms.
- Add the drained vegetables and green onions to the spice paste, wearing disposable gloves to protect your hands from staining.
- Massage the spice paste into every vegetable piece for 3-4 minutes until evenly coated and slightly softened.
- Pack the mixture tightly into a clean 1-quart glass jar, pressing down firmly to eliminate air pockets that can cause spoilage.
- Seal the jar loosely and let it ferment at room temperature (68-72°F) for 24 hours until bubbles form around the edges.
- Transfer the jar to refrigerator and wait 3 more days before serving for optimal flavor development.
Now your lotus root kimchi delivers an incredible crunchy-tender contrast that’s downright addictive. Notice how those geometric lotus root holes trap the spicy brine in every bite? Serve this beside grilled meats, toss into rice bowls, or honestly just eat it straight from the jar when nobody’s watching—we won’t judge.
Lotus Root and Scallion Pancakes
Kick those boring breakfasts to the curb, because we’re about to make your taste buds do a happy dance with these crispy, savory Lotus Root and Scallion Pancakes. Think of them as the cooler, crunchier cousin of your standard potato pancake—they’re packed with texture, flavor, and enough personality to brighten even the dreariest of mornings. Trust me, once you try these, you’ll wonder how you ever settled for plain old hash browns.
Ingredients
– 1 cup grated lotus root
– 1/2 cup all-purpose flour
– 2 large eggs
– 1/4 cup thinly sliced scallions
– 1 tbsp soy sauce
– 1/2 tsp baking powder
– 1/4 tsp black pepper
– 2 tbsp vegetable oil
Instructions
1. Peel and grate 1 cup of lotus root using the large holes of a box grater.
2. Squeeze the grated lotus root firmly in a clean kitchen towel to remove excess moisture.
3. In a medium bowl, combine the grated lotus root, 1/2 cup all-purpose flour, 2 large eggs, 1/4 cup thinly sliced scallions, 1 tbsp soy sauce, 1/2 tsp baking powder, and 1/4 tsp black pepper.
4. Mix all ingredients until just combined—do not overmix to keep the pancakes tender.
5. Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat until it shimmers.
6. Drop 1/4 cup portions of the batter into the skillet, spacing them 2 inches apart.
7. Flatten each portion with a spatula to form 3-inch diameter pancakes.
8. Cook for 3-4 minutes until the edges are set and the bottoms are golden brown.
9. Flip the pancakes carefully using a thin spatula to maintain their shape.
10. Cook for another 3-4 minutes until the second side is golden brown and crispy.
11. Transfer the cooked pancakes to a paper towel-lined plate to absorb excess oil.
12. Repeat steps 5-11 with the remaining batter, adding the remaining 1 tbsp vegetable oil to the skillet as needed. Perfectly crisp and savory, these pancakes offer a delightful crunch from the lotus root and a fresh kick from the scallions. Pair them with a spicy dipping sauce or top with a fried egg for a complete meal that’s anything but ordinary.
Lotus Root and Duck Braised in Spiced Broth
Mmm, get ready to impress your taste buds with a dish that’s as elegant as it is comforting—this braised lotus root and duck melds earthy, crisp textures with rich, savory broth in a way that’ll make your kitchen smell like a five-star restaurant. Seriously, if cozy autumn vibes had a flavor, this would be it, and it’s so forgiving you can’t mess it up (promise!).
Ingredients
- 2 lbs duck legs
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, sliced
- 2 star anise
- 1 cinnamon stick
- 4 cups chicken broth
- 1/4 cup soy sauce
- 1 tbsp brown sugar
- 1 lb lotus root, peeled and sliced into 1/4-inch rounds
- 2 green onions, sliced
Instructions
- Pat the duck legs dry with paper towels to ensure crispy skin when searing.
- Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering.
- Place duck legs skin-side down in the pot and sear for 6–8 minutes until golden brown.
- Flip the duck legs and cook for 3 more minutes, then transfer to a plate.
- Add chopped onion to the pot and sauté for 5 minutes until softened.
- Stir in minced garlic and ginger slices, cooking for 1 minute until fragrant.
- Add star anise and cinnamon stick, toasting for 30 seconds to release their aromas.
- Pour in 4 cups chicken broth, 1/4 cup soy sauce, and 1 tbsp brown sugar, scraping the bottom to deglaze.
- Return duck legs to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- Add sliced lotus root to the pot, submerging them in the broth.
- Cover and simmer for another 30 minutes until lotus root is tender but still slightly crisp.
- Remove star anise and cinnamon stick before serving to avoid overpowering the dish.
- Garnish with sliced green onions just before serving for a fresh finish.
Who knew such humble ingredients could create magic? The lotus root stays delightfully crunchy against the fall-apart tender duck, while the spiced broth soaks into every bite—serve it over steamed rice or with crusty bread to sop up every last drop, and watch it disappear faster than you can say “seconds, please!”
Summary
From crispy chips to savory stir-fries, these 18 lotus root recipes showcase just how versatile and delicious this unique ingredient can be. We hope you’re inspired to try one (or several!) of these creative dishes. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest so other home cooks can discover the magic of lotus root too!
