After posting the recipe for Lotus Root and Chicken Stir-Fry, I got a lot of suggestions on ways to cook lotus root. @waiyeehong on Twitter suggested "Lotus root slices stir-fried with ginger, and some namyu (which melts down to coat the lotus root)... simple but delicious!". I was intrigued and went to the Chinese grocer and bought more lotus root the very next day.
The lotus root slices are supposed to be stir-fried with finely chopped (not minced) ginger and just a bit of nam yu/nam yee (fermented red bean curd), you don't need much as the flavour is quite strong. I used grated ginger instead as I don't really like biting into bits of ginger, I do like the taste of ginger though...I'm fickle I know :P anyway, do it however you want, it's just a matter of personal preference. The dish turned out really good, simple yet packed full of flavours. Every slice of lotus root was coated with the salty and spicy sauce, which went really well with plain rice or rice porridge.
Stir-Fry Lotus Root in Fermented Red Bean Curd 南乳藕片Printable recipe
Prep time: 10 mins
Cook time: 10 mins
Yield: serves 2
- 1 segment (about 200 g) lotus root
- 1/2 tbs grated ginger
- 3 cloves garlic - finely chopped
- 1/2 tbs nam yee 南乳 (fermented red bean curd)
- 1 tbs nam yee liquid
- 1/2 tsp sugar
- A splash Shaoxing wine
- 1/4 cup water
- 1 tsp sesame oil
- Peel and thinly slice lotus root. Rinse under running water to get rid of some starch.
- In a small bowl, mash the bean curd together with the bean curd liquid until a paste is formed.
- Heat up a bit of oil in a pan, add ginger and garlic, fry until fragant.
- Mix in bean curd paste and stir-fry for a min.
- Add all the lotus root, mix until all the lotus root slices are coated.
- Add a splash of Shaoxing wine. Stir-fry until dry.
- Mix in water, stir-fry until almost dry.
- Remove from heat, mix in sesame oil and serve.
- Add a bit of chili oil flakes and a splash of black vinegar.