红油炒藕丁Lotus root stir fry

【Lotus root stir fry】
MaomaoMom

Lotus root is a common vegetable in China, I got some today at the Chinese market. It is an easy dish to make. To purchase AirGo go to: AirGo cooker, with a coupon of maomao25 for $25 off.

红油炒藕丁final 红油炒藕丁Lotus root stir fry
Prepare time: 10 minutes
Cook time: 10 minutes
Level: low
Serves: 5 servings

Ingredients:

1) 2 lotus roots (625g);
2) 1.5 tbsp chili oil, 1 tbsp fermented chili soy bean sauce, 1 tbsp freshly chopped green onion, 2 tsp minced garlic;
3) 3/4 tsp salt;
4) 1 tbsp balsamic vinegar;

Directions:
1: Peel off skin of lotus roots and remove ends, cut into 0.5 cm cubes (Picture 1), rinse with cold water and drain well (Picture 2).
2: Plugin the 【AirGo】cooker, use “Function” to select the “Stir fry” program, set temperature to 420F and time to 10 min. press “start” to initiate the program. After preheat is done, add 1.5 tbsp chili oil, 1 tbsp fermented chili soy bean sauce, 1 tbsp freshly chopped green onion, 2 tsp minced garlic and chopped lotus roots (Picture 3). Close the lid and let the program continue (Picture 4).

红油炒藕丁2 红油炒藕丁Lotus root stir fry

3: When only 4 min. cooking time left, open the lid, add the rest ingredients of Ingredient 3) and 4) (Picture 5). Close the lid and let the program to finish.
4: When the program ends, open the lid and transfer cooked lotus roots to a serving plate and serve warm with steamed rice.

红油炒藕丁final 红油炒藕丁Lotus root stir fry

pf button big 红油炒藕丁Lotus root stir fry

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2,685 Responses to 红油炒藕丁Lotus root stir fry

  1. feng sui says:

    The step of adding the vinegar and sugar only halfway through the program is the part most people get wrong, since early acid can keep the lotus root from softening the way you want. One practical tweak: after cutting the dice, soak them in cold water with a splash of vinegar for about five minutes, then drain and pat dry before they go in the pot. That rinse pulls out excess surface starch, so the pieces stay crisp and the chili oil coats them instead of turning gummy.

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