By Rajlakshmi
April 30, 2026
This dish retains the crispness of the lotus root by techniques such as slicing, blanching, and ice-bathing, and is seasoned with simple ingredients.
2 sections of lotus root, sliced 2 garlic cloves, chopped 2 tsps ginger, chopped 1 Thai chilli, thinly sliced 1 green chilli, thinly sliced 1 yellow sweet pepper, thinly sliced 2 tsps light soy sauce 1 tsp rice vinegar or dark vinegar ½ tsp sugar Peanut oil, as needed
Use a mandolin to finely slice lotus root. Place sliced lotus root in a large saucepan of water with 2 tbsp vinegar.
Soak for a few minutes, then rinse off as much starch as you can. Boil a pot of water, and boil the sliced lotus root in it for 2 minutes.
Move the slices to a pot of cold water with ice cubes, and let them cool completely.
Place garlic, ginger, and chilli in a small bowl. Cook the peanut oil until extremely hot and practically see smoke coming out of it.
Then remove from the heat and pour in the ingredients. The sauce is done.
Pour the sauce over the lotus root. Stir until fully blended. Serve at room temperature or chilled!