How to Make Crunchy Lotus Root Slices Stir-Fried with Edamame: A Step-by-Step Guide

Q1: What is the key to keeping the lotus root slices crunchy in this recipe?
A1: The key is to stir-fry the lotus root slices just until they change color, ensuring they retain their crisp texture.

Q2: Can I use other types of oil instead of the initially pressed tea oil?
A2: Yes, you can use other cooking oils, but initially pressed tea oil adds a unique flavor.

Q3: Is it necessary to pre-cook the edamame before stir-frying?
A3: Yes, boiling the edamame until they change color ensures they are cooked through and blends well with the other ingredients.

Crunchy Lotus Root Slices Stir-Fried with Edamame

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Notes

Ingredients:

• Lotus Root Slices (300g)
• Edamame (30g)
• 2 Thai Chilis
• 2 Garlic Cloves
• Initially Pressed Tea Oil (as needed)
• 1 tsp Salt
• 1 tsp Sugar
• 1 tbsp Light Soy Sauce
• 1 tbsp Cooking Wine

Instructions:

1. Prepare all the ingredients as shown in the picture.
2. Pour a small amount of initially pressed tea oil into a pot of water.
3. Add the edamame and boil until they change color, then remove them from the pot.
4. In another pot, pour a suitable amount of initially pressed tea oil.
5. Add minced garlic and Thai chilis, and stir-fry until fragrant.
6. Then, add the lotus root slices and stir-fry until they change color.
7. Add the pre-cooked edamame.
8. Pour in a suitable amount of cooking wine to remove any fishy smell.
9. Add a small amount of light soy sauce for flavor and color.
10. Add one spoonful of salt and one spoonful of sugar for seasoning.
11. Stir-fry everything evenly and then remove from heat.
12. The final product should look like the picture.
13. Enjoy the fresh, crisp, and slightly spicy flavor!

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Nutrition:

• Low in calories
• Rich in dietary fiber
• Contains vitamins and minerals
• Beneficial for digestive health