Lotus Root Stir Fry

25 - 30 minutes


Cook Within:24 hours

30 Min

Effort :


Spice :


Lotus root and bell peppers are stir-fried in an Asian-inspired sauce as the main course, which is served with rice.


Per serving (incl. Tax)


Nutrition Values

(Per Serving)
Calories 416.49
Total Fat 1.42g
Cholesterol 0mg
Sodium 310.18mg
Total Carbohydrates 90.98g
Protein 8.74g

Nutrition Values

(Per Serving)
  • Calories 416.49

  • Total Fat 1.42g

    • Saturated Fat 0.15g

  • Cholesterol 0mg

  • Sodium 310.18mg

  • Total Carbohydrates 90.98g

    • Dietary Fiber 8.62g

    • Sugar 4.62g

  • Protein 8.74g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

  • Lotus Root
    Lotus Root
  • Bell Pepper (Red)
    Bell Pepper (Red)
  • Garlic
  • Ginger
  • Soy Sauce
    Soy Sauce
  • White Vinegar
    White Vinegar
  • Sriracha Sauce
    Sriracha Sauce
  • Honey
  • Green Chili
    Green Chili
  • Corriander Leaves
    Corriander Leaves
  • Rice

You Will Need

Not Included in Bag

for 1 serving only

  • Pepper Powder (to taste)
  • Salt (to taste)
  • Cooking Oil (10-15 ml)


  • Non-Stick Pan
    Non-Stick Pan
  • Mixing Bowls
    Mixing Bowls
  • Mortar & Pestle
    Mortar & Pestle

Watch Video


  • 1

    Prepare Your Ingredients

    • Peel the lotus root, and chop them into 1/4″ circles. Soak them in the water while you prep. everything else.
    • Slice the bell pepper lengthwise into 1/2″ sticks. Slice the green chili into 1/4″ slices.
    • Crush the ginger and garlic in a mortar and pestle with a small pinch of salt.
    • Cook the white rice as you normally would.
  • 2

    Making the stir fry

    • Add 2 tsp of cooking oil to a frying pan on medium-high heat. Once hot, add the crushed ginger garlic to it and saute until fragrant. Add the green chili and saute.
    • Add the bell pepper to it and stir for 2-3 minutes.
  • 3

    Finishing the stir fry

    • Drain the water from the lotus root and saute it with the peppers for another 3-4 minutes. Season it with some salt. Add a splash of water, and cover the pan for 3-4 minutes on low heat.
    • Take off the lid and give it a stir. Then add the soy sauce, sriracha, vinegar, honey, and black pepper. Saute again until everything is combined.
  • 4


    • Check for seasoning, and garnish with coriander leaves.
    • Serve over the cooked rice.


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