Lotus root (藕,ǒu) is my favorite vegetable. Actually a root vegetable, it looks kind of like giant white sausage links and grows in the mud at the bottom of lakes. It has a crunchy texture like water chestnuts and a subtle flavor similar to a potato. Check out the video above for some pointers on where to find lotus root and how to prepare it.
There are a ton of ways to eat lotus root: boil it in soups, deep-fry and stuff it, stir-fry with other vegetables, eat it raw in salads, or sweeten it with sugar and fruit. Here's a simple and quick recipe for stir-fry lotus root. It's the same recipe I make in the video.
(藕,ǒu) Simple Stir-Fry Lotus Root
2 lb. lotus root (fresh or canned)
3 tablespoons vegetable oil
1/2 teaspoon salt
1 teaspoon chili sauce or fermented bean paste
Peel the lotus root and slice into 1/8"-thick slices. Heat up the oil in a wok over medium heat. Add the lotus root slices and stir-fry for 7 minutes, or until the lotus root is cooked through but still a little crunchy. Toss in the salt and chili sauce and stir-fry for 30 more seconds. Serve.