Kung Pao Lotus Root

February:Asian/Chinese Lunar New Year

When we were visiting China, our tour group was served different lotus root dishes. Even though Islander grew up around Asians and a large Chinese community in Hawaii, she had never tried lotus root until we travelled to China. When we returned to the states, she went to find lotus root at the Asian grocery store so she could try cooking it at home and expand our Chinese recipe list on our blog.

Lotus root is considered a vegetable with a long, tubular stalk-stem (like large potato-like sausage links) growing below the water into the ground and shooting at the surface into a beautiful flower. It has a neutral taste that takes on the flavors of other ingredients. We also like its unique “crisp” bite and smooth texture. Chinese and Eastern medics believe lotus root is a cooling food that helps the body restore balance.

As Highlander loves kung pao chicken, we made a meatless version with lotus root and it was delicious for our Chinese new year dinner (one year, it fell on Ash Wednesday so we abstained from kung pao meat). Kung pao lotus root is a differently delicious dish to start off the lunar new year! Kung hee fat choy!



  • 1-2 pounds lotus root
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 2 garlic cloves, crushed
  • 1 thumb size piece of ginger, peeled and sliced
  • 3 stalks green onions, chopped (green part only)
  • 6 pieces dried chili pepper
  • 2 tablespoons peanuts, skinless
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • oil for frying


Separate, wash and peel the lotus root like a potato. Slice half the lotus root into 1/3 inch thick rounds and dice the rest. Set aside to make the sauce.

In a small cup or bowl, mix together the soy sauce, vinegar, sugar and sesame oil.

Crush the garlic, peel and slice the ginger and chop the green onions. In a small cup, make a slurry with the cornstarch and water.

Heat a little oil in a skillet or wok. Fry the lotus root slices and cubes until lightly browned. Remove from the pan and dry on paper towels. In the same pan, sauté the garlic, ginger, green onions and peppers. Remove from the pan onto a small plate.

Toast the peanuts by sautéing them in the same pan for a minute or two. Return the lotus root and spiced vegetable mixture into the pan. Pour the soy sauce mixture and slurry and mix well until sauce is thickened. Dish out on platter, garnish with extra green onion slices (optional) and serve hot with rice.


  • Learn more about the nutritional value of lotus root here.
  • Search our blog for other Chinese and Asian recipes to make for the lunar new year.