Ginger Lotus Root Stir-Fry with Purple Rice


This attractive, fully plant-based (vegan), gluten-free Ginger Lotus Root Stir-Fry with Purple Rice is a straightforward meal you may get on the desk shortly, although it definitely seems spectacular! Based mostly on easy Chinese language meals traditions, the components of this fast stir-fry embrace carrots, ginger, garlic, tofu, mushrooms, peas, pink rice and the star of the present: lotus root, which is well present in most Asian markets. Crispy, crunchy, and wealthy in flavors, compliments of the veggies, ginger, garlic and soy sauce broth, this meal is off the charts in style attraction. Full of protein, nutritional vitamins, minerals, phytochemicals, and fiber, this plant-based meal can even set you up for wholesome consuming, and the leftovers are nice too. You will get this one-dish meal on the desk in 45 minutes, even much less in the event you prepare dinner your rice forward of time.

I went procuring with my dietitian pal, Elaine Gong Kubela, who’s nicely versed in Chinese language meals traditions, having discovered from her personal mom. She has opened up the world of plant-based Chinese language cooking to me. This recipe is impressed by the information she has imparted to me through the years.

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

What’s Lotus Root?

If you happen to’ve ever seen these lacy, slices of crisp, creamy-colored veggies in a dish at a restaurant and puzzled what they’re, now you understand! Lotus root is the edible rhizome of the lotus plant—principally the subterranean stem of this aquatic plant liable for these lovely pink-hued or white flowers you may need seen. Native to Asia, in addition to different elements of the world, these vegetation develop within the mud, ponds, and lagoons. Nearly each a part of the lotus plant is edible! The roots themselves are cylindrical and brown, however when you peel them and slice them the lacy texture is revealed! Then merely boil them in water to make use of in cooking. You can even discover lotus root boiled in baggage within the recent produce part of Asian markets (see beneath). Simply open the bag, drain the liquid and prepare dinner with them!

Boiled, sliced lotus root is offered in lots of Asian markets.
Simply open the bag, drain the liquid, and add it to your recipe.
Contemporary lotus root on the market at an Asian market in Seattle. Simply peel, slice, and boil in water.


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This vegan, gluten-free Ginger Lotus Root Stir-Fry with Purple Rice is filled with taste and good vitamin—plus you may get this one-dish meal on the desk in 45 minutes.

Purple Rice:

  • 1 cup pink 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 recent ginger root, peeled, shredded finely
  • 1 bell pepper, sliced
  • 1 (15-ounce) package deal further agency tofu, drained, cubed
  • 8 ounces mushrooms, sliced
  • 1 pound lotus root, boiled, sliced (see above about the place to search out lotus root)
  • 1 cup frozen peas, thawed



  • 1 chili pepper, sliced (elective)
  • 4 inexperienced onions, sliced

  1. Cook dinner pink rice and water in a rice cooker or small pot for about 45 minutes, till tender.
  2. In the meantime, warmth sesame oil in a wok or giant sauté pan over medium warmth.
  3. Add carrots, garlic, and ginger and stir-fry for six minutes, stirring continuously.
  4. Add bell pepper, tofu, mushrooms, peas, and lotus root, and gently stir-fry for an extra 4 minutes, stirring continuously.
  5. Combine collectively 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 dinner stir-fry for about 8 extra minutes, till greens are tender and sauce has thickened.
  6. Prime with recent sliced chili pepper and inexperienced onions.
  7. Serve with pink rice.
  8. Makes 6 servings.

  • Class: Entree
  • Delicacies: Asian, American

Key phrases: lotus root, vegan lotus recipe, stir fry, vegan stir fry

For extra plant-powered stir fry recipes, try a few of my favorites:

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

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