Ginger Lotus Root Stir-Fry with Red Rice | Vegan & Gluten-Free
Discover the delicious flavor and satisfying crunch of lotus root in this Ginger Lotus Root Stir-Fry with Red Rice. Inspired by Chinese food traditions, this colorful vegan and gluten-free stir-fry combines crisp lotus root with tofu, mushrooms, carrots, peas, bell pepper, ginger, and garlic, served over hearty red rice. Packed with plant-based protein, fiber, vegetables, and bold flavors, this easy one-dish meal is a delicious way to bring more variety and nutrition to your dinner table. You can make up this easy, gorgeous, plant-based Ginger Lotus Root Stir-Fry with Red Rice as an easy meal you can get on the table quickly, while it looks so impressive! The ingredients of this quick stir-fry include crunchy vegetables, aromatic spices, and the star of the show: lotus root, which is easily found in many Asian markets. Crispy and rich in flavors, compliments of the veggies, ginger, garlic and soy sauce broth, this meal is off the charts in taste appeal. Packed with protein, vitamins, minerals, phytochemicals, and fiber, this plant-based meal will also set you up for healthy eating, and the leftovers are great too. You can get this one-dish meal on the table in 45 minutes, even less if you cook your rice ahead of time. It’s also perfect for meal prep! And, you can swap out ingredients if you like, such as using different veggies (zucchini, broccoli, eggplant) and grains (brown rice, quinoa, millet).
I went shopping with my dietitian friend, Elaine Gong Kubela, who is well versed in Chinese food traditions, having learned from her own mother. She has opened up the world of plant-based Chinese cooking to me. This recipe is inspired by the knowledge she has imparted to me over the years.
Water lily growing in a pot in Chiang Mai, Thailand.
What is Lotus Root?
If you’ve ever seen those lacy, slices of crisp, creamy-colored veggies in a dish at a restaurant and wondered what they are, now you know! Lotus root is the edible rhizome of the lotus plant—basically the subterranean stem of this aquatic plant responsible for those beautiful pink-hued or white flowers you might have seen. Native to Asia, as well as other parts of the world, these plants grow in the mud, ponds, and lagoons. Almost every part of the lotus plant is edible! The roots themselves are cylindrical and brown, but once you peel them and slice them the lacy texture is revealed! Then simply boil them in water to use in cooking. You can also find lotus root boiled in bags in the fresh produce section of Asian markets (see below). Just open the bag, drain the liquid and cook with them!
Boiled, sliced lotus root is available in many Asian markets.Just open the bag, drain the liquid, and add it to your recipe.Fresh lotus root for sale at an Asian market in Seattle. Just peel, slice, and boil in water.
This vegan, gluten-free Ginger Lotus Root Stir-Fry with Red Rice is packed with flavor and good nutrition—plus you can get this one-dish meal on the table in 45 minutes.
Cook red rice and water in a rice cooker or small pot for about 45 minutes, until tender.
Meanwhile, heat sesame oil in a wok or large sauté pan over medium heat.
Add carrots, garlic, and ginger and stir-fry for 6 minutes, stirring frequently.
Add bell pepper, tofu, mushrooms, peas, and lotus root, and gently stir-fry for an additional 4 minutes, stirring frequently.
Mix together sauce in a small bowl by combining vegetable broth, soy sauce, coconut palm sugar (or brown sugar) and corn starch with a whisk. Pour into the pan with stir-fry and stir gently. Cook stir-fry for about 8 more minutes, until vegetables are tender and sauce has thickened.
Top with fresh sliced chili pepper and green onions.
