Kung Pao Lotus Root

Source : Peel The Skins And Then Cut Lotus Root Into 1cm Thick Pieces Heat Up Oil In Wok Or Pan And Fry The Lotus Root Slices For 1-2 Minutes Until Soft And Sli...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by Ree

at : October 11, 2026

Step:

Peel the skins and then cut lotus root into 1cm thick pieces.
Heat up oil in wok or pan, and fry the lotus root slices for 1-2 minutes until soft and slightly browned on the edges. Transfer out and keep the oil.
Heat oil in wok and fry garlic, ginger, dried pepper, Sichuan peppercorn and scallion sections over slow fire until aroma.
Place cooked lotus root pieces in and stir in stir-fry sauce.
Simmer for 1 or 2 minutes over slowest fire; add water starch and continue cooking until the sauce is well thickened.
Add toasted peanuts and give a big stir-fry to mix everything well.

Ingredients

400 Lotus root, peeled and cut into 1 cm thick pieces
2 garlic cloves, sliced
1 small thumb ginger, sliced
1/2 cup toasted or fried skinless peanuts
4 scallions, white part and green part separated
6-10 dried chili peppers (change the amount according how hot you wish it to be)
2 tablespoons cooking oil
15-20 whole Sichuan peppercorns
Stir fry Sauce
1/2 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 teaspoon salt
1 tablespoon vinegar
1/2 teaspoon sugar
1 teaspoon sesame oil
Water starch
1 tablespoon cornstarch
2 tablespoons water