Description
A quick and flavorful stir fry featuring crunchy lotus root, red Thai chilis, and scrambled eggs, perfect for busy evenings.
Ingredients
Scale
- 5 cloves garlic, peeled
- 4 red Thai chilis, stems removed
- 1 tablespoon extra virgin olive oil
- 2 eggs
- 7 ounces lotus roots, fresh or frozen
- 1 1/2 tablespoons soy sauce
- Salt and pepper to taste
Instructions
- Prep the lotus root: Slice each lotus root into thin discs, then divide each slice into 4 pieces. Set aside.
- Pound the garlic and chilis: In a mortar, pound the garlic and chilis together until you get a coarse mix, releasing those fantastic aromas.
- Scramble the eggs: Add oil to a pan over medium heat. Crack the eggs into the pan and scramble them until just cooked. Once done, transfer them to a plate—do not turn off the heat!
- Cook the aromatics: In the same pan, add the garlic and chili mix. Stir until fragrant, about 30 seconds.
- Stir fry the lotus roots: Add the lotus root pieces to the pan. Fry for about 3-5 minutes until tender yet still crunchy and slightly golden.
- Bring it all together: Add the scrambled eggs back into the pan along with soy sauce. Stir to mix everything, ensuring the lotus roots are evenly coated. Serve immediately!
Notes
Make sure to not overcrowd the pan to achieve perfect crispiness. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 140mg