Stir Fry Lotus Root with Pine Nuts

"Fresh lotus root is used in a lot of Asian cooking (Japanese and Chinese that I know of) and is an auspicious food served on New Year. It's crunchy and has a delicate, slightly sweet flavor which comes in 3-5 tubers connecting to each other, like a sausage link"
-- @woon.heng
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  • Recipe Card
Prep time 15mins
Cook time 10mins
Serves or Makes: 2

Recipe Card


  • 1 medium lotus root
  • 1/2 cup sugar snap peas
  • 1/2 cup beechnut mushrooms, any mushrooms of your choice, preferable low moisture content
  • 3 tablespoons toasted pine nuts
  • 1 tablespoons coconut amino, or sweet soy sauce
  • 2 teaspoons oil
  • Salt to taste


  • Step 1

    To prepare lotus root: break the root at nodal intersections into individual parts and cut ends off. Rinse tuber thoroughly with cold water. Using a peeler, peel off outer layer, and slice it thinly, about 3 mm thick.

  • Step 2

    You may see strands of sticky threads when cutting which shows that the lotus root is fresh. Dry lotus root with paper towel.

  • Step 3

    In a heated pan with 2 tablespoons avocado oil, stir fry lotus roots for 2-3 minutes, then add sugar snap peas, mushrooms, pine nuts and soy sauce.

  • Step 4

    Cook for another 3minutes until mushrooms are thoroughly cooked. Adjust seasoning based on your preference.

  • Step 5

    Stir in 1 teaspoon sesame oil and garnish with sesame seed before serving with rice. Enjoy.