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Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 8 large shiitake mushrooms (thickly sliced)
  • 1 tbsp (large) dou ban jiang (chilli bean sauce)
  • medium thumb ginger (roughly chopped)
  • 2 garlic cloves (sliced)
  • 1 fresh lotus root (peeled and slice around 1 cm -1.5cm thick)
  • ½ birds eye chilli (chopped)
  • 2 sprigs spring onions (thickly sliced)
  • 1 tbsp rice vinegar
  • 1 tbsp light soy sauce
  • ½ tbsp dark soy sauce
  • sprinkle salt
  • 2 tbsps oil for cooking
  • 8 tbsps water
Spicy Stir Fried Lotus and Shiitake Spicy Stir Fried Lotus and Shiitake
Spicy Stir Fried Lotus and Shiitake

This lotus and shiitake stir fry is fried with my favourite 'dou ban jiang' (chilli bean) sauce. It packs a punch, and the contrasting textures of the slight crunch of the lotus and sponginess of the shiitake go so well together. Best served with a bowl of rice to soak up the spice and a side of greens.


  1. Start by cooking the lotus. Fry in some oil and sprinkle with salt, fry for a few minutes on either side. As they brown slightly, add some water and fry until the water has evaporated. Take off the heat and place on a plate, and set to one side
  2. In the same frying pan, add more oil and fry the ginger, garlic, chilli for a minute, then add the mushrooms, followed by the rice vinegar and soy sauces. Fry for a few more minutes
  3. Add the lotus to the mushrooms, give it a good mix and add the dou ban jiang. Turn up the heat, then add 4-5 tablespoons water and give it a good fry for a few minutes
  4. Add the spring onions, fry for another minute or so then serve!
Spicy Stir Fried Lotus and Shiitake Spicy Stir Fried Lotus and Shiitake
Spicy Stir Fried Lotus and Shiitake

This lotus and shiitake stir fry is fried with my favourite 'dou ban jiang' (chilli bean) sauce. It packs a punch, and the contrasting textures of the slight crunch of the lotus and sponginess of the shiitake go so well together. Best served with a bowl of rice to soak up the spice and a side of greens.

favorite
print
rate
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 8 large shiitake mushrooms (thickly sliced)
  • 1 tbsp (large) dou ban jiang (chilli bean sauce)
  • medium thumb ginger (roughly chopped)
  • 2 garlic cloves (sliced)
  • 1 fresh lotus root (peeled and slice around 1 cm -1.5cm thick)
  • ½ birds eye chilli (chopped)
  • 2 sprigs spring onions (thickly sliced)
  • 1 tbsp rice vinegar
  • 1 tbsp light soy sauce
  • ½ tbsp dark soy sauce
  • sprinkle salt
  • 2 tbsps oil for cooking
  • 8 tbsps water
  1. Start by cooking the lotus. Fry in some oil and sprinkle with salt, fry for a few minutes on either side. As they brown slightly, add some water and fry until the water has evaporated. Take off the heat and place on a plate, and set to one side
  2. In the same frying pan, add more oil and fry the ginger, garlic, chilli for a minute, then add the mushrooms, followed by the rice vinegar and soy sauces. Fry for a few more minutes
  3. Add the lotus to the mushrooms, give it a good mix and add the dou ban jiang. Turn up the heat, then add 4-5 tablespoons water and give it a good fry for a few minutes
  4. Add the spring onions, fry for another minute or so then serve!