dried pot lotus root slices

How to Make Stir-Fried Lotus Root with Sichuan Peppercorn (Dry Pot Style)

Dry pot lotus root, a popular Sichuan dish, combines crispy lotus root, spicy aromatics, and a savory sauce. Here’s a simple guide to making it at home.

Ingredients: 300g fresh lotus root (peeled and sliced 0.5cm thick), 100g bell peppers (sliced), 50g dried chilies, 20g Sichuan peppercorn, 3 garlic cloves (minced), 1 tbsp ginger (grated), 2 tbsp cooking oil, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp doubanjiang (broad bean paste), 1 tsp sugar, and a pinch of salt.

Steps:

1. Prepare the lotus root: Soak sliced lotus root in vinegar water for 10 minutes to prevent browning. Blanch in boiling water for 2 minutes, then drain.

2. St-fry aromatics: Heat oil in a wok over medium heat. Add dried chilies and Sichuan peppercorn, stir-fry until fragrant. Toss in garlic, ginger, and doubanjiang, cook for 30 seconds.

3. Cook the lotus root: Add blanched lotus root and bell peppers. Stir-fry for 3 minutes. Season with light/dark soy sauce, sugar, and salt.

4. Finish: Increase heat, stir-fry for 1 minute until slightly crispy. Serve hot in a preheated dry pot.

Tips: For extra flavor, add a splash of rice wine when stir-frying aromatics. Adjust spice levels by reducing dried chilies. Enjoy this crispy, spicy, and numbing dish with rice or as a snack!