Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, lotus stem stir fry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Lotus Stem Stir Fry is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Lotus Stem Stir Fry is something which I have loved my entire life. They are nice and they look wonderful.
Lotus roots are the stem of the lotus plant. These stems can grow quite long underwater (several feet!), with segments that look almost like connected links of sausage. Deep-fried lotus stems stir-fried with garlic, fresh red chillies and bell peppers.
To get started with this recipe, we have to first prepare a few components. You can have lotus stem stir fry using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Lotus Stem Stir Fry:
- Get 250 gm lotus stem, scraped & sliced
- Make ready 2 tbsp oil
- Get 1/2 tsp mustard seeds
- Take 1/4 tsp asafoetida
- Prepare 1-2 spring curry leaves
- Get 1 onion, chopped
- Take 1 tsp ginger, grated
- Prepare 1 tsp garlic, grated
- Take 1 green chilli, chopped
- Get to taste salt
- Take 1/2 tsp turmeric powder
- Make ready 1 tbsp roasted coriander powder
- Get 1 tsp red chilli powder
- Get 1 tsp sambhar powder
- Get 1 tsp lime juice
- Get 1 tsp tomato paste (opt)
- Prepare 1 tbsp coriander leaves, chopped
The lotus stem are stir fried with basic Indian spices along with besan flour to create a delicious side dish. Add the cooked lotus stem, besan flour and give a quick mix. Check for salt and spices and turn off the heat. Remove Himachali Bhey into a serving bowl and serve.
Instructions to make Lotus Stem Stir Fry:
- Pressure cook the lotus stem for 5-6 whistles. Drain and chop them into small pieces. Keep aside.
- Heat oil in a pan & temper with mustard seeds. After it stops spluttering, add asafoetida & curry leaves. Saute for a few seconds. Add onion, ginger, garlic & green chilli. Stir fry till light brown.
- Add lotus stem & all dry spices. Mix everything well & saute for 2-3 min.
- Add tomato paste, lime juice & coriander leaves. Saute for a minute more.
- Serve as a side dish with rice or chapati / any other Indian bread.
When stir-frying lotus root, pair it with other vegetables that are also tender and crisp, such as sugar snap peas, snow peas, asparagus, and celery. I typically stir-fry lotus root with plenty of wine and oyster sauce, which adds much needed depth to the mild taste of the stem. Lotus root (yeon-geun, 연근) is the underwater stem of the lotus plant. It's a commonly used vegetable in Asian countries, including Korea, and highly praised for being rich in fiber and My favorite way to eat this crunchy and starchy lotus root is to simply stir-fry (bokkeum, 볶음) with some other vegetables. Bright and colorful, this Crispy Lotus Stem Stir Fry is absolutely simple to make.
So that’s going to wrap this up for this exceptional food lotus stem stir fry recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
