There’s an age-old magic hidden in stir-frying, a culinary art that dates back to ancient China. This recipe is a blending of the beauty of this technique with an aquatic treasure – the Lotus stem. Let me take you on a flavoursome journey of the past and the allure of the lotus stem. You are sure to fall in love with this recipe, once you try it.
A Brief History of Stir-Fry:
If you are a fan of sir-fry. What makes you bend towards it, is it the vibrant and crunchy textures, or the fact that it is so quick to make? Stir-fry originating from the Han Dynasty, the art of stir-frying represents the nimbleness of Chinese cooking. Quick, healthy, and vibrant, stir-frying is all about intense heat and brisk movement. Imagine ancient Chinese households, the metallic clang of the wok and spatula, the roaring flames, and the tantalizing aroma wafting through. The method not only retained the nutrients but also celebrated each ingredient’s individual flavour.
Lotus Stem: Known by various names such as “Kamal Kakdi” in Hindi, “Renkon” in Japanese, and “Bua Loy” in Thai, the lotus stem has been revered both for its nutritional properties and spiritual significance. Historically, while the lotus flower is an emblem of purity in Buddhism, its stem has played a starring role in the kitchens of Asia. Its crisp texture and ability to absorb flavours make it a favourite in various cuisines.
Lotus Stem: The Underwater Gem
Native to Asia, the lotus stem (or ‘kamal kakdi’ as some cultures lovingly call it), has been a culinary and medicinal staple for centuries. Its crunchy texture and mild, earthy flavour make it versatile and ever-so-endearing. The lotus, in many Eastern cultures, symbolizes purity, beauty, and rebirth. So it’s not just a food, but a story, a belief – every bite is a testament to the resilience of this beautiful flower standing tall in murky waters.
How to Clean and Use Lotus Stems:
- Rinse the stems to remove any mud.
- Peel the outer layer using a peeler.
- Soak them in water with a pinch of turmeric or vinegar for 10 minutes. This helps in removing any residual dirt.
- Rinse again and it’s ready to use!
More Lotus Stem Delights:
The versatility of Lotus Stems doesn’t stop at stir-frying. You can:
- Batter-fry them for a crispy snack.
- Simmer them in curries or soups for a delightful texture.
- Grill them for a smoky flavour.
- Incorporate them into salads for an added crunch.
Stir-Fry Lotus Stems
Equipment
- 1 stirfry wok
- 1 chopping board
Ingredients
- 400 gm fresh lotus stem
- 2 tbsp ginger juliennes
- 4-5 cloves of garlic minced
- 1 tbsp chopped green chillies
- 2 tbsp soy sauce
- 1 tbsp tomato ketchup
- 1 tbsp chilli sauce
- 1/2 tbsp vinegar
- 1/2 tbsp chilli flakes
- 1 tbsp toasted sesame seeds
- 1/4 cup chopped scallions
Instructions
- Start by cleaning the lotus stems (details above).
- Slice the stems into thin diagonal cuts.
- Heat a wok or a large pan. Add the sesame oil.
- Throw in ginger green chillies and garlic. Sauté for 10 seconds until aromatic.
- Add the lotus stem slices. Stir fry for 4-5 minutes until they are slightly tender.
- Add in soy sauce, tomato ketchup, vinegar, and chilli sauce, sprinkle red chilli flakes, and stir well.
- Serve hot, garnished with scallions and toasted sesame seeds.
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