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Chao Lian Ou (炒莲藕) – Stir-Fried Lotus Root with Shrimp
More recipes: Chinese Recipes · All Asian Recipes
Chao Lian Ou (炒莲藕) – Stir-Fried Lotus Root with Shrimp
Laura Chen
4
15 Minuten
10 Minuten
300
Chinese
Main course
Chao Lian Ou combines blanched lotus root slices with shrimp and green bell pepper from the wok. The lotus root stays crunchy and takes on the sauce of soy sauce, oyster sauce and sesame oil, while the shrimp add sweetness. Serve it with rice or as part of a meal with several dishes.
Ingredients
- 300 g lotus root
- 200 g shrimp, peeled and deveined
- 1 green bell pepper, cut into strips
- 2 scallions, cut into rings
- 2 garlic cloves, finely chopped
- 1 piece of ginger (about 2 cm), finely chopped
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 2 tbsp vegetable oil
- salt, to taste
- fresh cilantro, to garnish
Instructions
- 1. Peel the lotus root and cut it into thin slices, then blanch in a pot of water for 2 minutes. Drain afterwards.
- 2. Heat the vegetable oil in a pan or wok.
- 3. Add the garlic and ginger and fry briefly until fragrant.
- 4. Add the shrimp and fry until nearly cooked through.
- 5. Add the lotus root slices and green bell pepper and fry for another 2 to 3 minutes.
- 6. Add the soy sauce, oyster sauce, sesame oil and sugar. Stir well and fry everything together for another 2 minutes.
- 7. Season with salt and take off the heat.
- 8. Garnish with scallions and fresh cilantro and serve.
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More recipes: Chinese Recipes · All Asian Recipes