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Lotus root stir-fry over rice
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5 from 6 votes

Spicy lotus root stir-fry (辣炒莲藕)  

A good-looking vegetarian dish with great flavour, spicy lotus root stir-fry can be made in just a few minutes. 
Prep Time2 mins
Cook Time3 mins
Total Time5 mins
Course: Side Dish
Cuisine: Chinese
Keyword: Sichuan, Stir-fry, Vegetables, Vegetarian
Servings: 2
Author: Wei Guo


  • 320 g lotus root 11oz
  • 1 tablespoon cooking oil
  • 4 cloves garlic, sliced
  • 1 tablespoon Sichuan chilli bean paste see note
  • 4 fresh chillies, sliced
  • 1 pinch sugar
  • 1 stalk scallions, finely chopped


  • Peel lotus root with a vegetable peeler. Discard the dark end bits. Then cut it into thin slices crosswise revealing its holey pattern.
  • Bring a pot of water to a boil. Blanch the lotus root slices for about 2 mins. Drain well.
  • Heat up oil in a wok. Add garlic & Sichuan chilli bean paste. Fry until fragrant.
  • Put in the lotus roots and fresh chilli. Stir fry until all the pieces are evenly coated by the seasoning.
  • Add scallions then give it a final stir. Dish out and serve immediately with plain rice.


Sichuan chilli bean paste (Doubanjiang/豆瓣酱) can be purchased in Chinese stores/online shopping platforms. If available, I suggest you use the chilli oil version which is labelled as “Hot broad bean paste/红油豆瓣” (show these characters to the shop assistant if necessary). Please find more information about this condiment in the post above.