Crispy Lotus Root Stir-Fry & Comforting Miso Soup

Easy and Delicious Lotus Root Stir-Fry Recipe

Discover the delightful crunch and versatility of lotus root with these two Asian-inspired dishes. Our quick stir-fry and soothing miso soup showcase the unique texture and mild flavor of this aquatic vegetable.

Lotus root, despite its name, is actually the stem of the lotus plant. Growing up to four feet long in ponds and rivers, it culminates in the iconic lotus flower. In Chinese cuisine, lotus root is considered a ‘cooling’ food, believed to restore balance to the body. Its crisp texture and ability to absorb flavors make it a favorite in Asian cooking.

Whether you’re a lotus root novice or a long-time fan, these recipes will help you appreciate this fascinating ingredient. Let’s dive into the world of lotus root!

Lotus Root: Nature’s Crispy Wonder

‘Whether it’s stir-fried, boiled, braised, steamed, or deep-fried, lotus root remains crisp yet tender.’

Lotus root is a culinary chameleon, adapting to various cooking methods while maintaining its signature crunch. Its mild flavor pairs well with bold sauces and spices, making it a perfect canvas for creative cooking.

Lotus Root Shopping Guide

When buying lotus root, look for firm, heavy pieces without soft spots. Fresh lotus root is best, but pre-sliced packaged versions work well too. If using fresh, peel and soak in vinegar water to prevent browning. Dried lotus root powder is also available for medicinal uses.

Lotus Root Stir-Fry Recipe


  • For Lotus Root Stir-Fry:
  • A few tablespoons of oil or lard
  • 1 large section lotus root, about 5 to 7 ounces
  • 20 sugar snap peas or snow peas, strings removed, or 5 stalks asparagus, cut into 1-inch segments
  • 2 stalks celery, cut into 1/4-inch slices on the diagonal
  • 1 tablespoon minced garlic
  • For the Stir-Fry Sauce:
  • 2 tablespoons Shaoxing rice wine or sake
  • 1 teaspoon soy sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon cornstarch


  1. Prep the Lotus Root: Peel the lotus root and slice into 1/4-inch rounds. Rinse thoroughly and soak in water with a splash of vinegar to prevent browning.
  2. Make the Sauce: Mix all sauce ingredients except cornstarch in a small bowl. In another bowl, combine cornstarch with 2 teaspoons water. Set both aside.
  3. Stir-Fry Magic: Heat oil in a wok over high heat. Add lotus root, peas, celery, and garlic. Stir-fry for 2-3 minutes until vegetables are crisp-tender. Pour in the sauce and cook for 30 seconds. Reduce heat to medium-low, add cornstarch slurry, and stir constantly until sauce thickens. Serve hot and enjoy the crunch!

Lotus Root-Daikon Miso Soup Recipe


  • For Lotus Root-Daikon Miso Soup:
  • 1 large section lotus root, about 5 to 7 ounces
  • 1 small daikon, about 10 ounces, cut into 1-inch segments
  • 6 cups dashi
  • 1/4 cup miso paste (white, red, brown, or a combination)
  • Wakame seaweed and thinly sliced green onions, to garnish


  1. Prep the Veggies: Peel and slice the lotus root into 1/4-inch rounds. Soak in vinegar water to prevent discoloration.
  2. Simmer the Soup: Bring dashi to a simmer in a pot. Add daikon and lotus root, cooking for 15-20 minutes until tender.
  3. Miso Magic: Add miso paste, stirring to dissolve. Simmer for 2 minutes, adjusting saltiness if needed. Top with wakame and green onions. Serve this comforting soup hot!

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