Chinese Egg and Lotus Root Stir-Fry
ChineseChinese RecipesDesi eggsEasy
Crisp lotus root slices and soft egg tossed with garlic and spring onions. A crunchy, light stir-fry with a gentle sweetness.
Prep time10 min
Cook time10 min
Total time20 min
Servings2
Ingredients
- 3 Desi eggs
- 200g lotus root, peeled and thinly sliced (alternative: water chestnuts or sliced carrots)
- 2 garlic cloves, minced
- 1 tbsp cooking oil
- 1 tbsp soy sauce
- 1 tsp vinegar
- 1 tsp sugar
- 2 spring onions, chopped
- Salt to taste
Method
- Soak the lotus root slices in water with a little vinegar for 5 minutes; drain.
- Beat the eggs and scramble lightly; remove.
- Fry the garlic for 30 seconds.
- Add the lotus root and stir-fry for 4 minutes until crisp-tender.
- Add the soy sauce, vinegar and sugar, then the eggs; toss and serve.
Nutrition — estimated per serving
Calories (estimate)220 kcal
Protein (estimate)11 g
Fat (estimate)13 g
Carbs (estimate)12 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates. Lotus root is sold at large supermarkets; sliced carrots are a good local alternative. Cook eggs fully. Contains egg and soy.