Crispy Renkon Stir Fry With Snow Peas (Lotus Root Stir Fry)

During these colder months, when the craving for heartier vegetable options calls, root vegetables and rhizomes are the answer! This crispy renkon and snow pea stir-fry is the perfect vegetable side dish if you’re wanting some variety in your recipe rotation—great for nibbling alongside some grilled fish or chicken, or just on its own with some hot rice. Crunchy lotus roots are stir fried in sesame oil until golden brown, and tossed with tender snow peas in a spicy, soy based sauce. The combination of crisp, earthy renkon (lotus root) with the fresh crunch of snow peas and a spicy kick makes for a unique and delicious flavor combination that’s just what’s needed when cooking fatigue hits!

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The trickiest part of making this stir fry is probably slicing the lotus root just right, but with a sharp knife and a bit of practice, it becomes second nature.

As the vegetables cook, the soy sauce and mirin start to caramelize and meld with the crunchy lotus root and tender snow peas.

The lotus root provides a crunchy texture and is packed with nutrients, while the snow peas add a refreshing crispness, making this stir fry a vibrant and tasty treat that’s easy to make and perfect for any meal. 

Crispy Renkon Stir Fry In 4 Easy Steps:

• Prep the veggies: Peel and slice the lotus root and cut the snow peas in half.
• Soak the lotus root: Soak the renkon in a mixture of water and vinegar to remove some of the bitter tannins.
• Mix your sauce: Make a simple spicy sauce using dried red chili, and the Japanese holy trinity of soy sauce, mirin and sake.
• Stir fry: Toss your lotus root and snow peas in hot sesame oil until crispy, and add in the soy sauce mixture to coat the veggies and deglaze the pan.

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What Is Renkon?

Lotus root, known as renkon in Japanese, has a crispy, earthy bite similar to a water chestnut and a very unique shape.

It is the rhizome, and technically the root of the lotus flower and is commonly sold in Asian markets, either fresh or already peeled and soaked in brine.

Don’t be intimidated by it’s unique shape! Home cooks can easily tackle lotus root as it’s relatively mild in flavor, and can be treated like any other vegetable.

Aside from stir fries, you can roast them, simmer them, or add them to your favorite soups for a little crunch and body. 

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Lotus Root Health Benefits

Lotus root is a common ingredient in Chinese and Japanese cooking, but it is rarely, if ever, used in Western cuisine.

However, it is an extremely healthy and nutritious addition to anyone’s diet! It is a good source of dietary fiber, Vitamin C, Vitamin B6, potassium and iron. It is low in calories but high in polyphenols, flavonoids and antioxidants, making it a high volume and nutrient dense food.

Its novelty and interesting shape also can help stimulate the appetite and make everyday cooking fun!

You can also consume lotus seeds, which are used in Chinese Traditional Medicine for a variety of health ailments. The calming properties of the lotus plant make it a great addition to anyone who is looking to live a healthier life. 

I find that the lotus root has the best texture when it is cut into thin slices. This helps them cook at a similar time as the snow peas, and helps to eliminate some of the tannic (bitter) properties that is has when raw.

Stir frying also helps to preserve the nutritional content of the vegetables since they are cooked at a high heat for a short amount of time.

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How To Prepare Fresh Lotus Root

For this recipe I used fresh lotus root. It is peeled, soaked in a mixture of vinegar and water, then drained and flash fried. If you have never prepared fresh lotus root, it’s really easy! Like many other vegetables, it starts at the store:

• Pick lotus root that looks plump and smooth in texture. No significant browning, dimpling, or mold growth should be on the lotus root. The natural color of lotus root is a pale orange color, so look for even color and texture on the root itself. 
• Wash and peel the lotus root. A vegetable peeler should do the trick as the skin is not very thick. 
• Slice off the ends of the lotus root (these parts can be oxidized and rather dry). Then, using a sharp knife or mandolin slicer, thinly slice the lotus root into rounds. You can also halve the root and slice them into a half-moon shape, like in this recipe!
• Since lotus root starts to turn brown almost immediately, similar to a potato, place sliced lotus root into a bowl of water with 1-2 tablespoons of vinegar to prevent oxidization. 

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Crispy Renkon and Snow Pea Stir Fry Recipe

Ingredients 

• 1 large fresh lotus root (about 6-7 inches long, or 15-18 cm long)
• 2 tbsp white vinegar or rice vinegar (30 ml)
• 1 cup fresh snow peas (150 g)
• 1 tbsp sesame oil (15 ml)
• 1 tbsp soy sauce (15 ml)
• 1 tbsp mirin (15 ml)
• 1 tbsp sake (15 ml)
• 1 tsp red chili flaked or 1 red chili, finely sliced

Instructions 

• Wash, peel, and thinly slice the lotus root into a half moon shape. Place the sliced lotus root into a bowl or pot of water with the vinegar. Keep the lotus root slices soaked until ready for use.
• Wash and slice the snow peas in half diagonally, forming a spear shape.
• Heat a large wok or frying pan over high heat and add the sesame oil. 
• While the wok is heating, drain the lotus root and pat dry with a kitchen towel or paper towels. (Removing the moisture helps keep the stir fry crispy and prevents oil splattering).
• When the oil is just starting to smoke, add in lotus root, snow peas and chili flakes.
• Stir fry over high heat for 3-4 minutes, until the lotus root begins to turn slightly translucent.
• Add in the soy sauce, mirin, and sake. Toss the stir fry quickly to coat the lotus root and snow peas, about another 1-2 minutes. 
• Once the soy sauce mixture begins to caramelize and smell slightly smoky, remove the stir fry some the heat and turn the stir fry out onto a serving platter. Serve immediately.

If you liked this recipe, be sure to leave a star rating and check out some of these other yummy vegetable recipes:

• Potato, Caraway and Parsley Salad
• Shungiku and Crumbled Tofu Salad (Shungiku Shiraae, 春菊の白和え)
• Savory Braised Cabbage with Tomato Fennel Butter
• Japanese Street Corn Ribs
• Japanese Grilled Street Corn Onigiri (焼きとうもろこし お握り)