Szechuan Lotus Root Recipe

Prep lotus root

Peel the lotus root and slice into 1/8–1/4 inch rounds. Immediately place slices in a bowl of cold water with a teaspoon of rice vinegar or a pinch of salt to prevent discoloration and remove excess starch. Rinse after 5 minutes and drain well.

Prep other vegetables

Peel rainbow carrots and cut into 2–3 inch batons. Trim long beans and cut into 2–3 inch pieces. Wash shishito peppers, pat dry, and leave whole. Mince garlic and ginger. Chop scallion greens and cilantro if using. Coarsely chop the roasted peanuts.

Toast and grind Szechuan peppercorns: in a dry small skillet over medium heat, toast peppercorns until aromatic (about 1–2 minutes), shake to avoid burning. Grind to a coarse powder with a mortar and pestle or spice grinder and set aside.

Bring a medium pot of water to a rolling boil and add a pinch of salt. Add lotus root slices and blanch 1 1/2–2 minutes until just tender-crisp. Using a slotted spoon, transfer to an ice bath to stop cooking. After 30–60 seconds in ice water, drain and set aside.

Return the boiling water and blanch long beans 1 minute until bright green and slightly tender-crisp. Shock in the same ice bath and drain. Pat all vegetables dry before stir-frying to avoid oil splatter.

In a small bowl, whisk together light soy sauce, dark soy sauce, black vinegar, Shaoxing wine, sugar, chili bean paste, cornstarch, and 3 tablespoons water until smooth. Stir in the toasted Szechuan peppercorn powder and sesame oil. Taste and adjust: it should be savory, slightly tangy, and mildly spicy.

Heat a large wok or heavy skillet over high heat until smoking slightly. Add 2 tablespoons neutral oil and swirl to coat.

Add dried red chilies and whole shishito peppers. Stir-fry 30–45 seconds until shishitos blister and chilies become fragrant, stirring constantly to avoid burning. Remove shishitos and set aside if you prefer them less cooked; otherwise leave them in the wok.

Add remaining 1 tablespoon oil and immediately add minced garlic and ginger. Stir 10–15 seconds until aromatic but not browned.

Add blanched lotus root, carrots, and blanched long beans to the wok. Toss and stir-fry on high heat 1–2 minutes to heat through and get a little char on the edges.

Pour the prepared sauce over the vegetables. Quickly toss to coat; the cornstarch will thicken the sauce in 30–60 seconds. If sauce becomes too thick, add up to 1 tablespoon water to loosen.

Taste and season with up to 1 teaspoon salt if necessary. Add back any reserved shishito peppers and fold in chopped peanuts (reserve a little for garnish) and half the sliced scallions. Stir only until combined and heated through, about 30 seconds.

Transfer Szechuan lotus root to a serving platter. Drizzle the remaining teaspoon of sesame oil over the top for aroma.

Garnish with remaining chopped peanuts, sliced scallions, and cilantro if using. Serve hot or warm as a shareable vegetable dish with steamed rice.