vinegar lotus root slices

How to Make Stir-Fried Vinegar Lotus Root: A Complete Guide

Stir-fried vinegar lotus root (Cu Liou Ou) is a crisp, tangy Chinese dish loved for its refreshing flavor and crunchy texture. Here’s a simple yet authentic recipe to recreate it at home.

Ingredients: 300g fresh lotus root, peeled and sliced into thin rounds; 1 tbsp soy sauce; 1 tbsp black vinegar; 1 tsp sugar; 1 minced garlic; 1 sliced chili (optional); 2 tbsp oil; Salt to taste.

Steps:

1. Prep the lotus root: Soak sliced lotus root in water with a splash of vinegar for 10 minutes to prevent browning. Drain and pat dry.

2. Make the sauce: Mix soy sauce, black vinegar, sugar, and a little water in a bowl. Set aside.

3. Stir-fry: Heat oil in a wok over high heat. Add garlic and chili, stir-fry until fragrant. Toss in lotus root and stir-fry for 2–3 minutes until slightly tender.

4. Season: Pour the sauce over the lotus root. Add a pinch of salt and stir-fry for another 1–2 minutes, ensuring even coating.

5. Serve: Dish out immediately and enjoy hot, garnished with sesame seeds if desired.

Tips: For extra crunch, blanch lotus root in boiling water for 30 seconds before stir-frying. Adjust vinegar and sugar to suit your taste. This dish pairs perfectly with steamed rice!