Chinese home cooking

Diced Lotus Root with Chile-Peppercorn Dressing

Name: Diced Lotus Root with Chile-Peppercorn Dressing
Cuisine: Chinese
Ingredients: 500 g diced lotus root; dried chiles; red Sichuan peppercorns; minced garlic; water; a little salt; cooking oil; 2 spoonfuls light soy sauce; 1 spoonful oyster sauce; 4 spoonfuls aged black vinegar; 1 spoonful sugar; a little chicken bouillon

炝拌藕丁

Diced lotus root is briefly blanched and marinated in a tangy dressing with fried garlic, chiles and peppercorns.

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Published 2026-10-12

English adaptation and editing of authorized supplied recipes: Chinese Home Cooking.

Lotus root cubes with dried red chiles, sesame-like seeds and green herbs in a metal bowl. — Diced Lotus Root with Chile-Peppercorn Dressing

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Ingredients

Quantities are included where specified in the original recipe.

500 gdiced lotus root
dried chiles
red Sichuan peppercorns
minced garlic
water
a littlesalt
cooking oil
2 spoonfulslight soy sauce
1 spoonfuloyster sauce
4 spoonfulsaged black vinegar
1 spoonfulsugar
a littlechicken bouillon

Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.

Step-by-Step Instructions

01
Soak the dried chiles and red peppercorns in water for 15 minutes. Blanch the lotus root in salted boiling water for 3 minutes, then cool in water and drain.
02
Fry the chiles, peppercorns and garlic in oil until fragrant and pour the mixture over the lotus root while hot.
03
Add light soy sauce, oyster sauce, aged black vinegar, sugar and a little chicken bouillon. Toss and leave to marinate for 30 minutes.

Illustrated Cooking Guide

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English-captioned photographs showing ingredient preparation and cooking for Diced Lotus Root with Chile-Peppercorn Dressing. — Cooking illustration 1 · Open full size ↗

Cooking Method

Cold Tossing

Recipe card