Lotus Root Recipes for Summer
- Health Wise Chinese Medicine Consultancy Ltd
- Aug 1
- 4 min read
In Traditional Chinese Medicine, lotus root (莲藕, Lián Ơu) is revered as a yin-nourishing treasure—balancing summer’s heat while strengthening the body’s resilience. With its crisp texture and mild sweetness, this aquatic superfood isn’t just culinary delight; it’s a time-honored remedy for lung health, digestion, and emotional calm.
Why TCM Praises Lotus Root:
🌿 Cools Summer Heat – Soothes dryness, night sweats, and irritability
🌿 Strengthens Spleen & Stomach – Eases bloating and poor appetite
🌿 Nourishes Blood & Yin – Supports women’s vitality and post-illness recovery
🌿 Calms the Spirit – Helps relieve stress and restlessness
Perfect for: Humidity fatigue, overheated moods, or post-pregnancy recovery.
Article Contents:
Lotus Root Recipes
Lotus Root is a fantastic ingredient for summer dishes—crisp, refreshing, and packed with nutrients! Here are some exciting recipes to try:
•Sautéed Lotus Root – Thinly sliced lotus root stir-fried with garlic, ginger, soy sauce, and sesame oil for a simple yet flavorful dish.
Spicy Lotus Root – A bold dish featuring lotus root blanched and then stir-fried with chili oil, Sichuan peppercorns, and black vinegar for a fiery kick.
Sautéed Lotus Root
Thinly sliced lotus root stir-fried with garlic, ginger, soy sauce, and sesame oil for a simple yet flavourful dish
Ingredients
1 stick Lotus Root
1 Tablespoon Vegetable Oil
1 piece Ginger, Peeled And Thinly Sliced
3 cloves Garlic, Minced
3 bunches Spring Onions, Only The White Parts, Sliced On The Bias
1 Tablespoon Sesame Oil
1 Tablespoon Soy Sauce
1 teaspoon Sugar
Preparation
Slice lotus root as thinly as you possibly can, and as you do that, toss each slice into a bowl of vinegar water to prevent the lotus roots from oxidizing.
Heat vegetable oil in a skillet. When pan is hot, throw in ginger and garlic and move them around for about 20–30 seconds until aromatic but before they burn. Add spring onions and lotus root, turning the heat down to medium as you do. At this time, there will be very little oil in the pan, so add the sesame oil. Continue to sauté all the ingredients in the pan for about 1 minute before adding the soy sauce and sugar. Toss everything together to evenly coat the ingredients with the soy sauce.
When the lotus root slices have taken on a beautiful golden caramelized hue, turn the heat off and serve
Spicy Lotus Root
A bold dish featuring lotus root blanched and then stir-fried with chili oil, Sichuan peppercorns, and black vinegar for a fiery kick
Ingredients:
1lb lotus root
2 clove garlic, sliced
3 dried chili, crushed
2 tbsp soy sauce
2 tsp Chinese black vinegar
1 tbsp sugar
½ tsp sesame oil
2-3 tbsp chili oil
Salt to taste
1 tsp Sichuan peppercorn (optional)
Toasted sesame seeds and scallions for garnishing
Preparation
1. Peel the skin and thinly slice the lotus root
2. Blanch the sliced lotus root in boiling water for 2 minutes to remove of that “earthy flavour”. Drain off the water in a colander
3. In a frying pan, cook crushed chili and sliced garlic with 1 tbsp of cooking oil until aromatic.
4. Add lotus root slices and mix in soy sauce, black vinegar, sugar, and 2 tbsp of water. Stir until all the lotus root slices are coated. Keep cooking for about 4-5 minutes until the lotus root slices are getting tender.
5. Add chili oil, sesame oil, salt to taste, and Sichuan peppercorn (optional) and toss to have the lotus slices coated. Garnish with toasted sesame seeds and sliced scallions.
Health Wise
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