8th GOVEG Asia Magazine



Stir-fried Lotus Root with Ginger


BY:  Luo Wen Hui |PHOTO:Lao Mian

Low Fat Vegan Diet for a Healthy Immune System



Young ginger 50g 

lotus root 100g

water chestnut 2 pcs

red peppers half piece



Apple cider vinegar 100ml

Salt 2g

water chestnut powder 2g






1. Wash, peel and shred the young ginger, put 1 gram of salt to pickle for 10 minutes. Then rinse and place the ginger shreds in a bowl. Pickle them with apple cider vinegar.



2. Peel and slice the water chestnut. Slice the lotus root into medium slices and shred the red pepper.




3. Pour half a bowl of drinking water into a wok, add in the water chestnut, slices of lotus root and 1 gram of salt. Cook with lid for 1 minute. Add in red pepper slices and cook a bit. Add the water chestnut powder to thicken the sauce. Add the pickled young ginger and serve.





Pickled young ginger can be stir-fried or go with rice.