Sticky lotus root vegetables

It has been ages since I went down to Chinatown. I was looking for fresh fish paste to make fish balls. Instead of fish paste, my eyes caught the frozen lotus root in a pack of 400 grams.

Remembering one of my classmates used to fry lotus root with mince pork. Instead of making soup with pork spare ribs, peanuts and bean curds which my family know that its cook in that way. So, I decided to fry, and I have added vegetables as something of me. It’s also trial and error: scratch job.

I am happy that it turns out well. My family enjoyed it. Here’s something elegant, not too pricey, easy, simple and healthy for the whole family to savour.

Happy creative job well done!!!!


2 Tbs olive oil
2 garlic cloves, finely minced
1/2 Tsp ginger, finely chopped
400 g frozen lotus, thawed
1 medium carrot, cut into bite size
1 red capsicum, thinly sliced
1 yellow capsicum, thinly sliced
1 stalk of spring onion, thinly sliced
1/8 cup brown sugar
2 Tbs Shao Xing wine
2 Tbs black matured vinegar
3 Tsp light soy sauce
Sprinkle some shallots
Sprinkle dried fried garlic (Opt)


Heat wok until it is slightly smoking, then add oil. Add garlic and ginger. Stir fry for 1 minute, then add carrot, fry for 2 minutes. Next add lotus root, fry for 3-4 minutes. Now add sugar, continue frying for 2 minutes until it starts becoming sticky.

Then add capsicums and spring onion, fry for 2 minutes; toss to mix in. Next add shao Xing wine and vinegar and cook for 1 minutes. Finally, soy to balance the sweetness. Before serving sprinkle shallots and fried garlic; have it with rice and a meat dish.

Note: You may use peanut oil. You may use fresh lotus root and any vegetables you like. You may use mirin instead of Shoa Xing Chinese cooking wine. You can use normal black vinegar. You can use white sugar. I use brown to make it sticky.

Original recipe: