1WokMeals · Chinese Cuisine · Lunar New Year · Vegetables · vegetarian

Asian-Inspired Recipe No. 5

Oh yes, it’s Ou!

How would you read that?

Sounds quite funny, doesn’t it?

The ‘Ou’ that I’m referring to, is in fact a vegetable.

You may or may not have eaten it before? Perhaps like me, you really enjoy it, and look forward to winter, because that’s when you can add it in soups.

You may be familiar with the name ‘lotus root’.  Yip, that’s –


It definitely is not the prettiest of vegetables, but then again, it is grown in mud.

I have tried this root vegetable sweet, and raw, but I still prefer it savoury, and cooked.

According to wisegeek.com:

The lotus root is a root vegetable that is indigenous to Asia, and is found underwater. Similar in shape to a long squash, it is not uncommon for lotus roots to grow to a length of four feet. The exterior of this root is covered with a peel that is a reddish brown color in appearance, with a white interior that has the appearance of lace. The meat has a texture that is slightly crunchy, and mildly sweet.

For today’s recipe, I’ve fried it up in a wok.

Oh Yes, It’s Ou! (gluten free, egg free, sugar free, nut free, soy free, oat free, dairy free, corn free)

Servings: 2-4

By: gfchopstix

Prep time: 10 minutes

Cooking time: 5-10 minutes

BEFORE A lotus root (lian ou)
A lotus root (lian ou)
AFTER Peeled and cut - looks totally different!
Peeled and cut – looks totally different!


  • 2 garlic cloves, peeled and chopped
  • A knob of fresh ginger, chopped
  • 1 teaspoon of prickly ash
  • 1 Tablespoon of sunflower oil
  • 2 ou roots, peeled and cut
  • half a sweet bell pepper (any colour)
  • Salt for seasoning
  • 1 teaspoon of mushroom powder (any stock will do)
  • 1 teaspoon of dark vinegar
  • A few drops of prickly ash oil
  • Spring onion for garnishing
Ingredients: Prickly ash oil, salt, mushroom powder, prickly ash, ginger, garlic, spring onion, dark vinegar, sunflower oil, two lotus roots, half a bell pepper


  1. Wash, peel and chop the lotus roots
  2. Peel and chop the garlic and ginger
  3. Wash and slice a small bell pepper, or half a bell pepper
  4. Heat one tablespoon of oil in a wok
  5. Toss in the prickly ash, and once it starts to ‘dance’ around, add the ginger and garlic and fry for about 30 seconds
  6. Add the lotus root and continue to fry for 3 minutes on medium-high heat
  7. Add the mushroom powder, salt and about 1/4 cup of filtered water
  8. Continue frying for about 1 minute
  9. Add the bell pepper and stir
  10. Next, stir in the vinegar
  11. Turn off the heat and add  3-4 drops of prickly ash oil (sesame oil can also be used)

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Spoon into a serving dish and garnish with spring onion or coriander (optional)



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