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Kung Pao Lotus Root

sweta biswal
5 minutes
Prep Time
10 minutes
Cook Time
3 People
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ABOUT Kung Pao Lotus Root RECIPE

A yummy and easy to do vegan starter recipe ! Inspired by 'The Mala Project' :)

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • Chinese
  • Shallow fry
  • Sauteeing
  • Appetizers
  • Vegan

Ingredients Serving: 3

  1. 100 gm lotus root ( Use one that is unblemished and thick )
  2. 3 tbsp chopped spring onions (greens only)
  3. 1 tsp chopped garlic (thin slices )
  4. 1 tsp chopped ginger ( thin slices )
  5. 3 dry red chili peppers ( medium heat ones )
  6. 2 tbsp roasted peanuts
  7. 1/3 tsp peppercorns
  8. 3 tbsp canola oil
  9. 1 tsp thin soy sauce
  10. 2 tsp vinegar
  11. 1 tsp Brown sugar
  12. 1 tsp cornflour
  13. 1/5 tsp salt (or to taste)


  1. Peel and slice the lotus root. Soak in water till you use them.
  2. Take the soy sauce, vinegar, sugar, salt and cornflour in a cup . Add 2-3 tbsp water to the cup and mix into a thin paste.
  3. Heat the canola oil in a wok.
  4. Remove the lotus root from water and dry them on paper towels. Shallow fry in small batches on medium flame till they turn brown on the edges.
  5. Remove from wok and drain on paper towels.
  6. Drain most of the oil from the wok leaving just about 1 tsp oil. Add the broken red peppers and peppercorns.
  7. Once they release their fragrance, add the spring onions, garlic and ginger. Fry for 2 mins without browning them.
  8. Add the fried lotus root along with the sauce. Stir fry till the sauce thickens in consistency.
  9. Finally add the peanuts, give it a toss and switch off the flame. Serve hot.

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Sukhmani Bedi
Sukhmani Bedi   Jun-28-2016

I love this!

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