Go Back
+ servings
Stir fried lotus root, carrot, snow peas and wood ear mushrooms are tossed in a light savory sauce with a lot of garlic and ginger. It’s a dish that celebrates the spring. It’s super quick and easy to put together, making it the perfect side dish for your dinner. {Vegan, Gluten-Free Adaptable}

Cantonese Lotus Root Stir Fry (荷塘小炒, He Tang Xiao Chao)

4 from 1 vote
Stir fried lotus root, carrot, snow peas and wood ear mushrooms are tossed in a light savory sauce with a lot of garlic and ginger. It’s a dish that celebrates the spring. It’s super quick and easy to put together, making it the perfect side dish for your dinner. {Vegan, Gluten-Free Adaptable}
To make this dish gluten-free, use tamari instead of soy sauce.
Prep Time: 18 minutes
Cook Time: 8 minutes
Total Time: 26 minutes
Course: Side
Cuisine: Chinese
Keyword: home style
Servings: 4 servings
Author: Maggie Zhu

Ingredients

Soaking

Sauce

Stir Fry

  • 2 cups lotus root , sliced (*or 1 small fresh lotus root) (*Footnote 1)
  • 1 small carrot , sliced
  • 1/2 cup snow peas
  • 2 tablespoons peanut oil (or vegetable oil)
  • 3 cloves garlic , minced
  • 1 tablespoon minced ginger
  • 1/4 teaspoon salt
  • 1/2 teaspoon toasted sesame oil

Instructions

  • Soak the mushrooms: Add the dried wood ear mushrooms into a small bowl and add 1 cup hot water to cover. Soak for 15 to 20 minutes, until the mushrooms are soft throughout. Drain well. Remove any tough ends if needed, then cut into bite-sized pieces.
  • Mix the sauce: Combine the mushroom powder, cornstarch and water in a small bowl. Stir to mix well.
  • Make the stir fry: Add 1/4 cup water to a large skillet. Heat over medium-high heat until boiling. Add the lotus root and carrot. Cover the pan and steam for 1 minute. Then add the snow peas and soaked wood ear mushrooms. Stir a few times. Cover and steam for another 20 seconds. Once done, transfer all the vegetables to a big plate. Wipe the pan with paper towels to remove any water.
  • Heat the oil in the same pan over medium-high heat until hot. Add the garlic and ginger. Stir a few times to release the fragrance.
  • Add back all the vegetables. Stir a few times to coat the vegetables with oil. Sprinkle the salt. Stir and cook until the vegetables have softened but are still crisp, 1 to 2 minutes.
  • Stir the sauce again to fully dissolve the cornstarch, and pour it into the pan. Immediately stir to mix well, until the sauce thickens. Transfer everything to a large serving plate.
  • Serve hot as a side dish.

Notes

  1. If using fresh lotus root, wash it thoroughly, peel off the skin with a peeler, then thinly slice it. When cooking with fresh lotus root, you also need to blanch / steam it for a longer time. So in step 3, add the lotus root first and steam it for 2 minutes before adding the carrot.

Nutrition

Serving: 1serving, Calories: 130kcal, Carbohydrates: 14.9g, Protein: 2.2g, Fat: 7.5g, Saturated Fat: 1.3g, Sodium: 267mg, Potassium: 355mg, Fiber: 3g, Sugar: 1.9g, Calcium: 35mg, Iron: 1mg