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Lotus Root
Whether it's stir-fried, boiled, braised, steamed, or deep-fried, lotus root remains crisp yet tender, with a creamy and starchy texture that's similar to taro root. Lotus seeds can be boiled and added to dessert soups or ground to make lotus seed paste, a common ingredient in sweets like mooncakes and daifuku.
Everyday Vegetable Stir-Fry
Use up whatever veggies you have on hand or left over in the fridge to make this tasty, flexible, everyday vegetable stir-fry recipe.
Crispy Stuffed Lotus Root with Pork (炸藕盒)
We've been waiting for Chinese New Year to make this crispy stuffed lotus root recipe. These tasty little fried meat sandwiches made with lotus root stuffed with pork are deliciously savory, crispy, and crunchy.
Eggplant String Bean Stir-fry Recipe - The Woks of Life
This Chinese eggplant string bean stir-fry is an easy, delicious vegetable recipe with only 10 ingredients!
Chicken & Asparagus Stir-fry: Quick & Easy Recipe - The Woks of Life
This chicken and asparagus stir-fry recipe is a healthy dish that’s easy and fast to put together. Serve with rice, and dinner is ready!
Lotus Root & Pork Soup
Pork and lotus root soup with give your Qi a boost! Lotus root and pork soup is a simple, yet nourishing soup made with healthy lotus root and goji berries
Quick Carrot Daikon Stir-Fry
This easy daikon stir-fry recipe is only takes minutes to make. It's a quick, tasty, AND healthy staple in our family. We make it every other week!
Vegetable Stir Fry
This is a Vegetable Stir Fry to make your own. Use it for any veggies you want - the tasty Chinese brown sauce makes anything scoffable!
Easy Stir-fry Sauce: For Any Meat/Vegetables! - The Woks of Life
Cook like Chinese restaurants with our stir-fry sauce recipe. With any combo of meat/vegetables, you can make consistently great-tasting stir-fries at home!
Vegetable Fried Rice: Use Whatever Veggies You Have! - The Woks of Life
This vegetable fried rice recipe is not just for vegetarians! It's a versatile side dish or light meal you can adapt to whatever you have!
Simple stir-fried lotus root is hard to beat as a vegetable side dish. If you haven't tried it, you're missing out––give this lotus root stir fry recipe a try!
Serve With
Chinese Spicy Eight Treasures Stir Fry
This Chinese Spicy Eight Treasures Stir fry is another everyday home cooking dish from the old days in Shanghai. The secret of this dish is a combination of 3 things: dried shrimp, loads of garlic and the substitution of spicy bean paste for the sweet bean paste
10 Great Stir Fry Recipes, One Amazing Sauce
10 popular chinese stir fry recipes using one AMAZING all purpose stir fry sauce {homemade}. All on the table in less than 15 minutes.
Chinese Eggplant with Garlic Sauce
Chinese eggplant with garlic sauce, or "fish fragrant eggplant" (yuxiang qiezi) is a familiar and favorite dish in many Chinese restaurants and buffets!
Steamed Eggplant, Hunan Style - The Woks of Life
This Hunan-Style steamed eggplant is a vegan/vegetarian dish that packs a ton of flavor and can be served as an appetizer, side, or full meal with rice!
Vegetable spring rolls
A party favourite - vegetable spring rolls with dipping sauce.
Bok choy with oyster sauce and crispy garlic
You should always have a big plate of greens on your table for a Cantonese family-style meal. This saucy bok choy with crispy garlic is delicious!
Eggplant String Bean Stir-fry Recipe - The Woks of Life
This Chinese eggplant string bean stir-fry is an easy, delicious vegetable recipe with only 10 ingredients!
Spicy Bamboo Shoot Salad
Serve this easy Chinese spicy bamboo shoot salad recipe as an appetizer (either cold or at room temperature) or as a side dish!
Kung Pao Tofu (Vegan/Vegetarian!)
Kung pao tofu is a vegetarian version of the famous Sichuan dish, kung pao chicken. With chilis and peanuts, kung pao tofu is a delicious classic.
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Braised Eggplant With Tofu in Garlic Sauce
Braised Eggplant with Garlic Sauce is a classic Sichuan dish that combines soft simmered eggplant, fermented soy beans, and a sweet, garlicky sauce. For this version, I like to add a few tablespoons of chopped up preserved mustard root and incorporate the garlic in a couple of ways: first, by cooking whole smashed cloves in oil to infuse it with flavor (I discard the cooked whole cloves), as well as sliced thin and sauteed along with the other aromatics.