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Stir Fried Lotus Stem

Deep-fried lotus stems stir-fried with garlic, fresh red chillies and bell peppers. This is a Sanjeev Kapoor exclusive recipe.

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Stir Fried Lotus Stem

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Main Ingredients Lotus stems (bhen/bhee), Cornstarch
Cuisine Thai
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Stir Fried Lotus Stem

  • 5-6 Lotus stems (bhen/bhee) sliced diagonally
  • 1 tablespoon Cornstarch
  • to taste Salt
  • to taste Crushed black peppercorns
  • for deep-frying Oil 1 tablespoon +
  • 2 tablespoons Garlic chopped
  • 2-3 Fresh red chillies sliced diagonally
  • 4-5 Spring onion bulbs sliced
  • 1 medium Green bell pepper cut into triangles
  • 1 medium Red bell pepper cut into triangles
  • 2-3 tablespoons Hoisin sauce
  • 1 tablespoon Soy sauce
  • 4-5 Basil leaves
  • 1-2 Spring onion greens chopped

Method

  1. Take lotus stem in a bowl. Add cornstarch, salt and crushed peppercorns and mix well.
  2. Heat sufficient oil in a kadai. Deep-fry lotus stem till golden and crisp. Drain on absorbent paper.
  3. Heat 1 tablespoon oil in a non-stick pan. Add garlic and sauté till light golden.
  4. Add red chillies, mix and sauté on high heat. Add spring onion bulbs and toss well.
  5. Add green and red bell peppers and toss again. Add hoisin sauce and soy sauce and mix well.
  6. Add fried lotus stem and toss well. Tear basil leaves and add along with spring onion greens. Toss well.
  7. Serve hot garnished with red bell pepper curls and a basil sprig.
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