lotus pond stir-fried

How to Make Stir-Fried Lotus Root with Pork

Stir-fried lotus root, or "Hetang Xiaochao," is a crispy, savory Chinese dish loved for its crunch and balance of flavors. Here’s a simple guide to making it at home.

Ingredients: 300g fresh lotus root (peeled and sliced thinly), 150g pork loin (sliced into strips), 2 bell peppers (sliced), 3 cloves garlic (minced), 1 tbsp ginger (grated), 2 tbsp cooking oil, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, 1 tsp Shaoxing wine, salt to taste, and a pinch of white pepper.

Steps:

1. Prep the lotus root: Soak sliced lotus root in water with 1 tsp vinegar for 10 minutes to prevent browning, then drain and pat dry.

2. Marinate the pork: Mix pork strips with 1 tsp light soy sauce, 1/2 tsp Shaoxing wine, and a pinch of salt. Set aside for 15 minutes.

3. Stir-fry: Heat oil in a wok over high heat. Stir-fry pork until lightly browned, then remove. Add garlic and ginger, fragrant for 10 seconds. Toss in lotus root and bell peppers, stir-fry for 2–3 minutes.

4. Season: Return pork to the wok. Add light soy sauce, dark soy sauce, sugar, Shaoxing wine, and white pepper. Stir-fry for 1 minute until well combined. Adjust salt if needed.

5. Serve: Dish out hot and enjoy with steamed rice.

Tip: For extra crunch, blanch lotus root in boiling water for 30 seconds before stir-frying. This dish is quick, healthy, and full of texture—perfect for a weeknight dinner!