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


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