cooking lotus root slices

How to Make Spicy Sautéed Lotus Root Salad

Spicy sautéed lotus root salad is a crisp, flavorful Chinese appetizer that balances tangy, spicy, and savory notes. Here’s a simple guide to making it at home.

Ingredients: Fresh lotus root (300g), dried red chilies (4-5), Sichuan peppercorns (1 tsp), minced garlic (2 cloves), light soy sauce (1 tbsp), black vinegar (1 tbsp), sugar (1 tsp), sesame oil (1 tsp), cooking oil (2 tbsp), and salt to taste.

Steps:

1. Prepare the lotus root: Peel and slice the lotus root into thin, uniform rounds (about 2mm thick). Soak in vinegar water for 5 minutes to prevent browning, then drain and blanch in boiling water for 1 minute. Rinse under cold water and set aside.

2. Make the seasoning: Heat oil in a wok over medium-low heat. Add dried chilies and Sichuan peppercorns, stir-fry until fragrant (about 30 seconds). Remove from heat to avoid burning.

3. Combine: In a bowl, mix blanched lotus root, minced garlic, and the fried spices. Add light soy sauce, black vinegar, sugar, and sesame oil. Toss gently until evenly coated.

4. Serve: Let it marinate for 10 minutes to enhance flavors. Serve chilled or at room temperature as a refreshing side dish.

Tips: For extra crunch, briefly par-boil the lotus root instead of overcooking. Adjust spice levels by reducing chilies or adding a pinch of chili oil. This dish pairs perfectly with rice or as a light starter!