How to make Stir Fried Lotus Stem -

Deep-fried lotus stems stir-fried with garlic, fresh red chillies and bell peppers.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lotus stems (bhen/bhee) (भें), Cornstarch

Cuisine : Thai

Course : Main Course Vegetarian

For more recipes related to Stir Fried Lotus Stem checkout Bhein Batate ki Sabzi, Bhein ke Kofte - SK Khazana. You can also find more Main Course Vegetarian recipes like Vegetable and Rice Casserole Aloo Nazakath Lauki Chana Dal Garlic Corn Mashed Potatoes

Stir Fried Lotus Stem

Stir Fried Lotus Stem Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Stir Fried Lotus Stem Recipe

  • Lotus stems (bhen/bhee) sliced diagonally 5-6

  • Cornstarch 1 tablespoon

  • Salt to taste

  • Crushed black peppercorns to taste

  • Oil 1 tablespoon + for deep-frying

  • Garlic chopped 2 tablespoons

  • Fresh red chillies sliced diagonally 2-3

  • Spring onion bulbs sliced 4-5

  • Green bell pepper cut into triangles 1 medium

  • Red bell pepper cut into triangles 1 medium

  • Hoisin sauce 2-3 tablespoons

  • Soy sauce 1 tablespoon

  • Basil leaves 4-5

  • Spring onion greens chopped 1-2


Step 1

Take lotus stem in a bowl. Add cornstarch, salt and crushed peppercorns and mix well.

Step 2

Heat sufficient oil in a kadai. Deep-fry lotus stem till golden and crisp. Drain on absorbent paper.

Step 3

Heat 1 tablespoon oil in a non-stick pan. Add garlic and sauté till light golden.

Step 4

Add red chillies, mix and sauté on high heat. Add spring onion bulbs and toss well.

Step 5

Add green and red bell peppers and toss again. Add hoisin sauce and soy sauce and mix well.

Step 6

Add fried lotus stem and toss well. Tear basil leaves and add along with spring onion greens. Toss well.

Step 7

Serve hot garnished with red bell pepper curls and a basil sprig.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.