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Crispy Chili Lotus Stem

Thin and tender—makes it ideal for absorbing flavors while retaining a satisfying crunch. And today, I’m going to share a recipe that’s turned even lotus stem Doubters into fans: Crispy Chili Lotus Stem.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 3 peoples
Course: Main Course
Cuisine: American, asian, Japanese
Calories: 220
Ingredients Equipment Method Video Notes

Ingredients
  

Here’s everything you’ll need for Crispy Chili Lotus Stem: Ingredient
For Boiling
  • 250 g lotus stem peeled and thinly sliced
  • 1 tsp salt
For The Sauce
  • 1 tbsp chopped garlic
  • 1 tbsp chopped ginger
  • 1-2 number green chilies finely chopped
  • 1 tbsp dark soy sauce
  • 1 tbsp green chili sauce
  • 1½ tbsp tomato ketchup
  • 1 tsp vinegar
  • ½ tsp black pepper
  • 1 tsp chili flakes
  • 1 tsp Salt to taste
  • 1 number medium onion diced
  • 6 tbsp small green bell pepper chopped
  • 1 tbsp cornflour slurry 1 tbsp cornflour + 2 tbsp water
  • 1 tbsp sesame seeds
  • 2 tbsp fresh coriander chopped
  • 1 tbsp oil

Equipment

  • 1 sauce pan

Method
 

Step 1: Prep and Boil the Lotus Stem
  1. Prep and Boil the Lotus Stem
  2. Start by cleaning and peeling your lotus stem thoroughly.
  3. Slice it into thin rounds—about 1/8 inch thick. The thinner you slice, the crispier the result.
  4. Boil the slices in salted water for at least 20 minutes. This step softens the fiber and removes any bitterness.
  5. Drain and pat dry the lotus stem slices with a kitchen towel.
Step 2: Fry Until Crispy
  1. Deep-fry or shallow-fry the lotus stem slices in hot oil until golden and crispy.
  2. Remove and place on paper towels to absorb excess oil.
Step 3: Prepare the Sauce
  1. In a sauté pan, heat 1 tbsp oil.
  2. Add chopped garlic, ginger, and green chilies. Sauté until aromatic.
  3. Add onion and bell pepper. Cook for 2 minutes until slightly softened but still crunchy.
  4. Add soy sauce, green chili sauce, tomato ketchup, vinegar, salt, pepper, and chili flakes.
  5. Mix well and let the sauce simmer for a minute.
Step 4: Thicken the Sauce
  1. Add the cornflour slurry to the sauce and stir continuously. It will thicken quickly within 30–60 seconds.
Step 5: Combine and Finish
  1. Add sesame seeds and crispy lotus stem into the pan. Toss gently to coat everything in the sauce.
  2. Sprinkle fresh coriander on top and serve hot.

Video

Notes

Frequently Asked Questions

Q1: Can I use frozen lotus stem?

Yes, but make sure to thaw and rinse it thoroughly. The texture may be slightly softer than fresh.

Q2: Is lotus stem healthy?

Absolutely! It's rich in fiber, vitamin C, potassium, and has anti-inflammatory properties.

Q3: Can I make it in advance?

You can boil and fry the lotus stem in advance. Just re-toss it in freshly made sauce before serving.

Q4: Is this dish vegan?

Yes, it’s 100% vegan and can also be made gluten-free with a few adjustments.