Lotus Stem Stir Fry

Lotus Stem Stir Fry

Servings: 4
Prep: 15 mins
Cook: 20 mins


Native to Asia, the lotus stem (Kamal Kakdi) has been used in traditional cuisines and medicinal staples for centuries. It has a pleasant crisp texture with mildly sweet taste. Research suggests it possesses antioxidant properties and may support liver health. Rich in fibre, vitamin C, and phytonutrients, lotus stem is versatile and can be prepared in many wholesome ways.

Ingredients you'll need

  • 400g fresh lotus stem
  • 2 tbsp ginger juliennes
  • 4-5 cloves garlic, minced
  • 1 tbsp chopped green chillies
  • 2 tbsp soy sauce, low sodium
  • 2 tbsp tomato puree
  • 1 tsp fresh red chilli paste (soaked red chillies blended with garlic, no additives)
  • 1/2 tbsp vinegar or 1 tbsp lemon juice
  • 1 tbsp toasted sesame seeds
  • 1/2 cup chopped scallions
  • 1 tsp sesame oil + 1tsp groundnut oil

Instructions


  1. Clean the lotus stems and slice them into thin diagonal cuts.

  2. Heat a wok or a large pan. Add groundnut oil first and sesame oil for flavour.

  3. Sauté ginger, green chillies and garlic for 10 secs until aromatic.

  4. Add lotus stem slices and stir fry them on a medium heat for 4-5 minutes until they are slightly tender.

  5. Add fresh tomato puree, chilli paste, and soy sauce. Toss well.

  6. Finish with lemon juice.

  7. Add the sauces and sprinkle chillies flakes and stir well.

  8. Serve hot garnished with scallions and toasted sesame seeds.


For personalized guidance on nutrition or healthy choices onboard, feel free to reach out to our in-house nutritionist,
Ms. Akshaya Mondkar, at nutritionist@executiveship.com.


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