Ginger Lotus Root Stir-Fry with Red Rice

This gorgeous, completely plant-based (vegan), gluten-free Ginger Lotus Root Stir-Fry with Red Rice is an easy meal you can get on the table quickly, though it certainly looks impressive! Based on simple Chinese food traditions, the ingredients of this quick stir-fry include carrots, ginger, garlic, tofu, mushrooms, peas, red rice and the star of the show: lotus root, which is easily found in most Asian markets. Crispy, crunchy, and rich in flavors, compliments of the veggies, ginger, garlic and soy sauce broth, this meal is off the charts in taste appeal. Packed with protein, vitamins, minerals, phytochemicals, and fiber, this plant-based meal will also set you up for healthy eating, and the leftovers are great too. You can get this one-dish meal on the table in 45 minutes, even less if you cook your rice ahead of time.

I went shopping with my dietitian friend, Elaine Gong Kubela, who is well versed in Chinese food traditions, having learned from her own mother. She has opened up the world of plant-based Chinese cooking to me. This recipe is inspired by the knowledge she has imparted to me over the years.

Water lily growing in a pot in Chiang Mai, Thailand.

What is Lotus Root?

If you’ve ever seen those lacy, slices of crisp, creamy-colored veggies in a dish at a restaurant and wondered what they are, now you know! Lotus root is the edible rhizome of the lotus plant—basically the subterranean stem of this aquatic plant responsible for those beautiful pink-hued or white flowers you might have seen. Native to Asia, as well as other parts of the world, these plants grow in the mud, ponds, and lagoons. Almost every part of the lotus plant is edible! The roots themselves are cylindrical and brown, but once you peel them and slice them the lacy texture is revealed! Then simply boil them in water to use in cooking. You can also find lotus root boiled in bags in the fresh produce section of Asian markets (see below). Just open the bag, drain the liquid and cook with them!

Boiled, sliced lotus root is available in many Asian markets.
Just open the bag, drain the liquid, and add it to your recipe.
Fresh lotus root for sale at an Asian market in Seattle. Just peel, slice, and boil in water.

Print

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Ginger Lotus Root Stir-Fry with Red Rice


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

This vegan, gluten-free Ginger Lotus Root Stir-Fry with Red Rice is packed with flavor and good nutrition—plus you can get this one-dish meal on the table in 45 minutes.


Ingredients

Red Rice:

  • 1 cup red rice
  • 2 cups water

Ginger Lotus Stir-Fry:

  • 2 tablespoons sesame oil
  • 2 medium carrots, sliced
  • 3 cloves garlic, minced
  • 1 1/2-inch piece fresh ginger root, peeled, shredded finely
  • 1 bell pepper, sliced
  • 1 (15-ounce) package extra firm tofu, drained, cubed
  • 8 ounces mushrooms, sliced
  • 1 pound lotus root, boiled, sliced (see above about where to find lotus root)
  • 1 cup frozen peas, thawed

Sauce:

Toppings:

  • 1 chili pepper, sliced (optional)
  • 4 green onions, sliced

Instructions

  1. Cook red rice and water in a rice cooker or small pot for about 45 minutes, until tender.
  2. Meanwhile, heat sesame oil in a wok or large sauté pan over medium heat.
  3. Add carrots, garlic, and ginger and stir-fry for 6 minutes, stirring frequently.
  4. Add bell pepper, tofu, mushrooms, peas, and lotus root, and gently stir-fry for an additional 4 minutes, stirring frequently.
  5. Mix together sauce in a small bowl by combining vegetable broth, soy sauce, coconut palm sugar (or brown sugar) and corn starch with a whisk. Pour into the pan with stir-fry and stir gently. Cook stir-fry for about 8 more minutes, until vegetables are tender and sauce has thickened.
  6. Top with fresh sliced chili pepper and green onions.
  7. Serve with red rice.
  8. Makes 6 servings.
  • Category: Entree
  • Cuisine: Asian, American

Keywords: lotus root, vegan lotus recipe, stir fry, vegan stir fry

For more plant-powered stir fry recipes, check out some of my favorites:

Stir-Fried Thai Tofu Sorghum Bowl
Bitter Melon Tofu Stir-Fry
Vegetable Stir-Fry with Forbidden Rice

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