Chinese home cooking

Lotus Root Stir-Fry with Peppercorns

Name: Lotus Root Stir-Fry with Peppercorns
Cuisine: Chinese
Ingredients: lotus root; a little white vinegar; water; Sichuan peppercorns; garlic; dried chiles; rice vinegar; 2 spoonfuls light soy sauce; 1 spoonful oyster sauce; a little salt; a little sugar; a little chicken bouillon; scallions; cooking oil

炝炒藕片

Lotus root slices are stir-fried with garlic, dried chiles and Sichuan peppercorns, with rice vinegar added around the pan.

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Published 2026-10-12

Lotus root slices with dried chiles and scallions in a pan. — Lotus Root Stir-Fry with Peppercorns

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Ingredients

Quantities are included where specified in the original recipe.

lotus root
a littlewhite vinegar
water
Sichuan peppercorns
garlic
dried chiles
rice vinegar
2 spoonfulslight soy sauce
1 spoonfuloyster sauce
a littlesalt
a littlesugar
a littlechicken bouillon
scallions
cooking oil

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
Thinly slice lotus root, rinse away starch and keep in water with a little white vinegar. Drain for cooking.
02
Heat oil, fry a handful of peppercorns, then garlic and dried chiles.
03
Add lotus root and stir-fry. Pour rice vinegar around the pan edge and toss.
04
Add light soy sauce, oyster sauce, salt, sugar and chicken bouillon. Cook until ready and finish with scallions.

Illustrated Cooking Guide

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English-captioned photographs showing ingredient preparation and cooking for Lotus Root Stir-Fry with Peppercorns. — Cooking illustration 1 · Open full size ↗

Cooking Method

Stir-Fry ↗

Recipe card