Lotus Root and Shrimp Stir-Fry with Ginger and Garlic

Lotus root and shrimp stir-fry pairs crisp, mildly sweet slices of lotus root with tender shrimp in a light ginger-garlic sauce. It is a Chinese-inspired home-style dish, served hot with rice; seasonings and vegetables vary from cook to cook, so the recipe is easy to adapt.

Ingredients

12 oz (340 g; about 2 cups sliced) fresh lotus root
1 lb (450 g; about 3 cups) large shrimp, peeled and deveined, thawed if frozen
1 tablespoon (15 ml) neutral oil, such as canola or peanut oil
1 tablespoon (10 g; about 1½ tablespoons finely chopped) peeled fresh ginger
2 garlic cloves (6 g; about 2 teaspoons), finely chopped
2 scallions (30 g; about ½ cup sliced), white and green parts separated
¼ teaspoon (1.5 g) fine salt
⅛ teaspoon (0.3 g) ground white pepper, or a small pinch of black pepper
1 tablespoon (15 ml) Shaoxing wine
1½ tablespoons (22 ml) light soy sauce
1 tablespoon (15 ml) oyster sauce
2 teaspoons (10 ml) unseasoned rice vinegar
1 teaspoon (4 g) sugar
¼ cup (60 ml) water
1 teaspoon (3 g) cornstarch
½ teaspoon (2.5 ml) toasted sesame oil
1 teaspoon (5 g; about 1 teaspoon) toasted sesame seeds, for serving (optional)

Instructions

Prepare the lotus root. Trim off the ends, then peel the root with a vegetable peeler. Slice it crosswise into rounds about ⅛ inch (3 mm) thick; thinner slices cook quickly but can lose their crunch. Place the slices in a bowl of cool water and let them soak for 5 minutes while you prepare the remaining ingredients. Drain and pat them dry. The short soak helps rinse away surface starch and keeps the slices from discoloring while they wait.
Prepare the shrimp and sauce. If the shrimp are damp, pat them dry with paper towels so they sear instead of releasing excess water into the pan. Season with the salt and white pepper. In a small bowl, whisk together the Shaoxing wine, soy sauce, oyster sauce, rice vinegar, sugar, water, and cornstarch until the cornstarch is fully dispersed. Stir again just before using, since the starch settles. Combine the sesame oil with the sauce or keep it nearby to add at the end.
Heat the pan. Set a large wok or wide skillet over medium-high heat. Let it heat for about 1 minute, then add the neutral oil and swirl to coat the cooking surface. A broad pan gives the lotus root room to cook in a fairly even layer; if your pan is small, cook the lotus root in two batches rather than crowding it.
Stir-fry the lotus root. Add the drained lotus root and the white parts of the scallions. Stir-fry for 2 minutes, moving the slices frequently. Add 2 tablespoons (30 ml) water, cover the pan, and cook for 2 more minutes to help the centers become tender while the edges stay crisp. Uncover and stir until the water has mostly evaporated, about 30 seconds. Transfer the root to a plate. If a slice is still quite firm, give it another minute in the pan before removing it.
Cook the aromatics and shrimp. Add the ginger and garlic to the same pan and stir for about 20 seconds, just until fragrant; do not let the garlic brown. Add the shrimp in a single layer. Cook for about 1 minute, turn them, then cook for another 1 to 2 minutes. The exact time depends on their size. Check the thickest shrimp with a food thermometer: the USDA FSIS safe minimum internal temperature for fish and seafood such as shrimp is 145°F (63°C). The shrimp should also be opaque and firm, not translucent.
Finish the stir-fry. Return the lotus root to the pan. Stir the sauce once more, pour it in, and toss everything for 1 to 2 minutes, until the sauce bubbles and lightly coats the shrimp and slices. Take the pan off the heat and stir in the sesame oil and green scallion tops. Taste a piece and adjust with a little more vinegar for brightness or soy sauce for saltiness. Serve right away, with sesame seeds if using.

Tips

Choose fresh root that feels firm. Fresh lotus root is usually sold whole or in sections at Asian grocery stores and some well-stocked supermarkets. Its holes should look clean, and the cut surface should not be slimy or badly browned. If you can only find vacuum-packed peeled lotus root, drain and rinse it well, then dry it; it may be softer and need less cooking.
Keep the slices a similar thickness. Even rounds cook at roughly the same pace. A mandoline can make uniform slices, but use its hand guard and take care: lotus root is firm and slippery once peeled. A sharp knife works well, too.
Substitute thoughtfully. If Shaoxing wine is unavailable, use dry sherry in the same amount; it gives a similar savory aroma. For an alcohol-free version, use water or low-sodium broth, understanding that the sauce will have a milder, less complex flavor. If you do not have oyster sauce, use an equal amount of hoisin sauce for a sweeter, more strongly seasoned result, or vegetarian mushroom stir-fry sauce for a closer savory alternative.
Avoid a watery sauce or overcooked shrimp. Drying the root and shrimp helps keep the pan hot, and a wide pan prevents steaming. Mix the cornstarch into the cool sauce before it goes into the pan, then stop cooking as soon as it thickens and the shrimp reach the safe temperature.

Serving Suggestions

Serve the stir-fry as soon as it is cooked, while the lotus root is still pleasantly crisp and the sauce is glossy. Steamed jasmine rice or short-grain rice makes a simple base and soaks up the savory sauce. For a fuller meal, add a side of quickly steamed bok choy, gai lan, or broccoli; keep the vegetables simply seasoned so they do not compete with the ginger, vinegar, and soy.

For a meal with more variety in texture, serve it alongside a small bowl of clear soup or a cucumber salad dressed with rice vinegar. Put extra sliced scallion or chili on the table for anyone who wants a sharper or spicier finish. If serving family-style, transfer the stir-fry to a warm platter rather than leaving it in the hot wok, where the residual heat can continue cooking the shrimp.

Variations

Add vegetables: Snow peas, thinly sliced bell pepper, or small broccoli florets work well. Cook denser vegetables briefly before the shrimp, adding a splash of water and covering the pan if needed. Keep the total amount moderate so the pan does not become crowded and watery.

Make it spicy: Add ½ teaspoon (2.5 ml) chili oil or a few thin slices of fresh red chili with the ginger and garlic. For a gentler heat, serve chili oil at the table instead of adding it to the whole pan.

Use a different protein: Thinly sliced chicken can replace shrimp, but it needs a longer cooking time and must reach 165°F (74°C), the USDA FSIS safe minimum internal temperature for poultry. Cook it through before adding the sauce, and avoid putting cooked chicken back on a plate that held raw chicken. Firm tofu is another option; blot it dry and brown it in the pan first. The tofu version is not seafood-free if you keep oyster sauce, so choose vegetarian mushroom stir-fry sauce as well when needed.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking, dividing a large batch into shallow containers so it cools promptly. Keep the stir-fry covered in the refrigerator and use it within 3 to 4 days. The lotus root will soften over time, and shrimp can become tougher with repeated heating, so this dish is at its best freshly cooked.

Reheat only the portion you plan to eat, in a skillet over medium heat with a tablespoon of water, stirring just until hot. You can also microwave it in a covered, microwave-safe dish, stirring partway through. Leftovers should reach 165°F (74°C) when reheated; check with a food thermometer. Do not repeatedly cool and reheat the same batch. For longer storage, freeze in an airtight container for up to 2 months for best quality, then thaw in the refrigerator and reheat thoroughly; expect the lotus root to be softer after freezing.

Frequently Asked Questions

Can I use frozen lotus root?
Yes. Frozen lotus root is often sold sliced and may already be blanched. Thaw it according to the package directions, drain it well, and pat it dry. Since it can be softer than fresh root, skip the covered steaming portion of the stir-fry and add it near the end, cooking just until hot.

Do I need to boil lotus root before stir-frying?
No. Thin slices cook in the pan with a brief covered steam, so a separate boil is not necessary for this recipe. If your slices are thicker than ⅛ inch, cook them a little longer with the water and lid, checking for the texture you like before adding the shrimp.

How can I tell when lotus root is cooked?
It should be hot throughout and easy to bite, but it should still have some crunch. A slice that bends slightly and has no raw, starchy firmness is ready. Cooking time varies with the root’s age and slice thickness, so use texture as well as the stated minutes.

Can I make the sauce without oyster sauce?
Yes. Vegetarian mushroom stir-fry sauce is a useful substitute in the same amount and keeps a savory character. Hoisin sauce also works, but it is generally sweeter and more assertive; start with a little less sugar in the recipe and taste the finished sauce before adding more.

Can I prepare anything ahead?
You can mix the sauce and slice the lotus root a few hours ahead. Keep the sauce covered in the refrigerator, and store the root submerged in cool water in the refrigerator to limit browning. Drain and dry it before cooking. For the best texture, cook the shrimp and finish the stir-fry just before serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).