Lotus Root Stir Fry

Name: Lotus Root Stir Fry
SKU: 3923
Price: 200 INR
Availability: InStock

with a Sweet Spicy Umami Sauce & Rice

25 - 30 minutes

Cook Within:24 hours

30 Min

Effort :

Easy

Spice :

Medium

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

₹200

Per serving (incl. Tax)

7 x Ginger

7 x Garlic

13 x Light Soy Sauce

12 x Chinese cooking wine

13 x Sesame oil

90 x Egg Noodles

100 x Bok Choy

5 x Scallions

2 x Chilli Paste

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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
Bell Pepper (Red)
Garlic
Ginger
Soy Sauce
White Vinegar
Sriracha Sauce
Honey
Green Chili
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)

Utensils

Non-Stick Pan
Mixing Bowls
Mortar & Pestle

Watch Video

Instructions

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