I am Lotus

I am Lotus

Lotus root. A funky looking vegetable chalk full of protein, fiber, potassium, iron, vitamin C and other goodies your body really likes. Alone, it’s pretty bleh, but seasoned correctly, it’s crunchy treat that you won’t stop munching on.

Grab that chunky lotus root and strip it down with a good peeler. Slice them up thin so that they can absorb more flavor. Throw them in a pot of boiling water and blanch (quick soak) for about 2 min. Drain and set aside.

In a frying pan, heat up some oil and toss in your garlic and crushed chilis. Give them a stir until they’re nice and fragrant. Toss in the sliced lotus root, the sugar, Chinese vinegar, water, and soy sauce, evenly coating everything. Cook for for about 4 to 5 minutes until the lotus looks tender, but still holds that bite.

Transfer everything to a mixing bowl, splash with some sesame oil and a couple spoonfuls of Purple Panda chili oil. Stir. Look at that, you’ve got yourself a delicious, crunchy, healthy snack.

I prefer popping these guys in the fridge and eating them cold, but you can eat them right off the stove if you’d like. Garnish with some toasted sesame seeds and sliced scallions and call it a day.

I am Lotus.


  • Lotus root. Peeled and sliced thin

  • Purple Panda chili oil

  • 2 garlic cloves, sliced

  • 3 dried chilies, crushed

  • 2 tablespoon soy sauce

  • 2 tablespoon water

  • 2 teaspoon Chinese black vinegar

  • sesame oil

  • 1 tablespoon sugar

  • kosher salt

  • toasted sesame seeds, black and white

  • scallions, sliced

Pork Loin, Juicy, Coffee Crusted, Bahn Mi, Purple Panda, Toss the Sauce, Pour the Panda, Delicious, Mouth Watering
lotus root
Steven Boghoskhan