32+ Refreshing Spring Lotus Recipes to Celebrate the Season

As the weather warms up and flowers bloom, spring brings with it a refreshing bounty of ingredients that are perfect for light, healthy meals.

One such ingredient that shines in the season is the lotus root, with its delicate texture and subtle flavor.

Known for its versatility in the kitchen, lotus root can be used in everything from soups and salads to stir-fries and even desserts.

Its crisp texture and mildly sweet taste make it an ideal addition to a variety of dishes, allowing you to create meals that are both nourishing and satisfying.

In this blog, we’ll explore over 32 spring lotus recipes that highlight the beauty of this often-overlooked vegetable.

Whether you’re a seasoned lotus root enthusiast or trying it for the first time, you’ll find plenty of inspiration to incorporate this nutritious ingredient into your spring cooking repertoire.

From vibrant salads to hearty soups, these recipes will bring the freshness of the season straight to your plate.

32+ Refreshing Spring Lotus Recipes to Celebrate the Season

Lotus root is a versatile and nutritious vegetable that pairs beautifully with the flavors of spring.

Whether you’re looking to make a light appetizer, a hearty main course, or a refreshing side dish, these 32+ spring lotus recipes offer endless possibilities for incorporating this ingredient into your meals.

With its delicate texture and ability to absorb the flavors of various seasonings, lotus root is an excellent choice for anyone seeking to add variety and nutrition to their spring dishes.

So, embrace the season and start experimenting with these delightful lotus root recipes to enjoy the full spectrum of spring’s culinary offerings.

Spring Lotus Soup

This refreshing Spring Lotus Soup is a light and healthy dish, perfect for the transition from winter to spring. The tender lotus root adds a crunchy texture and subtly sweet flavor, while the addition of fresh herbs and vegetables creates a balanced, nourishing broth. This recipe is not only delicious but also packed with nutrients, making it a wholesome choice for your springtime meals.

Ingredients:

• 1 medium lotus root, peeled and sliced
• 1 carrot, sliced
• 2 spring onions, chopped
• 3-4 cups vegetable broth
• 1 tsp ginger, minced
• 1 garlic clove, minced
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• Fresh cilantro, for garnish
• Salt and pepper to taste

Instructions:

1. Begin by preparing your vegetables. Peel and slice the lotus root into thin rounds, and slice the carrot. Mince the garlic and ginger, and chop the spring onions.
2. In a large pot, heat the sesame oil over medium heat. Add the garlic and ginger, sautéing until fragrant, about 2 minutes.
3. Add the lotus root and carrot to the pot and stir to combine. Pour in the vegetable broth and bring to a simmer.
4. Let the soup simmer for about 20-25 minutes, or until the lotus root is tender but still has a slight crunch.
5. Stir in the soy sauce, rice vinegar, and chopped spring onions. Simmer for another 5 minutes, allowing the flavors to meld together.
6. Taste and adjust the seasoning with salt and pepper as needed.
7. Ladle the soup into bowls and garnish with fresh cilantro before serving.

This Spring Lotus Soup is the perfect way to celebrate the season’s fresh ingredients. The crisp lotus root pairs wonderfully with the rich, flavorful broth, making each spoonful a satisfying treat. Whether you serve it as a starter or a light meal, this soup will surely become a staple in your spring recipe repertoire. It’s not only healthy and refreshing but also full of vibrant flavors that will leave you feeling revitalized.

Lotus Root and Asparagus Stir-Fry

This Lotus Root and Asparagus Stir-Fry is a vibrant, quick dish that showcases the best of spring produce. The combination of crunchy lotus root and tender asparagus, seasoned with soy sauce, garlic, and ginger, makes for a satisfying and healthy meal. It’s a great option for a light lunch or a side dish that pairs perfectly with rice or noodles.

Ingredients:

• 1 medium lotus root, peeled and thinly sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp ginger, minced
• 1 tsp chili flakes (optional)
• 1 tbsp toasted sesame seeds (for garnish)
• Salt and pepper to taste

Instructions:

1. Peel and slice the lotus root into thin rounds, then trim and chop the asparagus into 2-inch pieces.
2. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, and sauté for about 1 minute until fragrant.
3. Add the lotus root slices and stir-fry for 5-6 minutes, allowing them to become slightly golden and tender.
4. Add the asparagus pieces to the pan and stir-fry for another 3-4 minutes, or until the asparagus is tender-crisp.
5. Stir in the soy sauce, oyster sauce, and chili flakes (if using). Toss everything together until evenly coated.
6. Season with salt and pepper to taste, and cook for an additional 1-2 minutes to let the flavors combine.
7. Remove from heat and transfer to a serving dish. Garnish with toasted sesame seeds before serving.

This Lotus Root and Asparagus Stir-Fry is a bright, flavorful dish that’s perfect for spring. The lotus root provides a satisfying crunch, while the asparagus brings a tender, earthy note that complements the savory sauce. Quick to prepare and packed with fresh, seasonal ingredients, it’s an easy way to enjoy a healthy meal that bursts with flavor. This dish can be served as a light main course or as a delicious side, adding a touch of spring to any meal.

Lotus Root and Spring Herb Salad

This Lotus Root and Spring Herb Salad is a refreshing and vibrant dish, ideal for enjoying the fresh flavors of spring. The crisp lotus root is paired with a medley of herbs, like cilantro, mint, and parsley, creating a light, aromatic salad. The tangy dressing brings everything together, making it a perfect side dish or a light lunch that captures the essence of the season.

Ingredients:

• 1 lotus root, peeled and thinly sliced
• 1/2 cup fresh cilantro leaves, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh parsley, chopped
• 1 small cucumber, thinly sliced
• 1/4 cup rice vinegar
• 1 tbsp honey or agave syrup
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1/2 tsp sesame oil
• Salt and pepper to taste
• Toasted sunflower seeds (for garnish)

Instructions:

1. Peel and thinly slice the lotus root into rounds. You can blanch the lotus root in boiling water for 2-3 minutes to soften it slightly if desired.
2. In a large mixing bowl, combine the lotus root slices, chopped cilantro, mint, parsley, and cucumber slices.
3. In a separate bowl, whisk together the rice vinegar, honey, olive oil, lemon juice, and sesame oil to make the dressing.
4. Pour the dressing over the lotus root and herb mixture and toss gently to coat.
5. Season with salt and pepper to taste and garnish with toasted sunflower seeds for added crunch.
6. Serve the salad immediately, or chill it in the fridge for 10-15 minutes to enhance the flavors.

This Lotus Root and Spring Herb Salad is a crisp, refreshing dish that perfectly captures the essence of spring. The combination of tender lotus root, fresh herbs, and crunchy cucumber makes for a light yet satisfying meal or side. The tangy dressing elevates the flavors, making each bite burst with freshness. This salad is not only delicious but also a great way to incorporate seasonal ingredients into your diet, offering a healthy and vibrant addition to your springtime table.

Lotus Root and Sweet Potato Hash

The Lotus Root and Sweet Potato Hash is a hearty and flavorful dish, ideal for a spring breakfast or brunch. The earthy sweetness of lotus root pairs beautifully with the creamy texture of sweet potatoes, creating a well-balanced and satisfying dish. Seasoned with fresh herbs and a touch of spice, this hash will quickly become a favorite for its nourishing qualities and vibrant flavors.

Ingredients:

• 1 medium lotus root, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, for garnish
• 2 eggs (optional, for topping)

Instructions:

1. Peel and dice the lotus root and sweet potatoes into small cubes. Dice the bell pepper and onion.
2. Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 10 minutes, or until they start to soften and brown.
3. Add the lotus root, onion, and bell pepper to the pan. Continue cooking for another 8-10 minutes, stirring occasionally, until everything is tender and lightly browned.
4. Sprinkle the cumin, paprika, and chili powder over the vegetables, and season with salt and pepper to taste. Stir well to coat the vegetables evenly with the spices.
5. If you like, you can fry an egg and place it on top of the hash before serving for extra richness and protein.
6. Garnish the hash with fresh parsley before serving.

This Lotus Root and Sweet Potato Hash is the perfect blend of savory and sweet, with the crunchy lotus root complementing the creamy sweet potatoes. It’s a filling and nutritious dish that works wonderfully for a hearty breakfast or a light lunch. The simple yet bold seasoning brings out the natural flavors of the vegetables, and the option of topping it with a fried egg adds a delicious richness. Whether enjoyed on its own or paired with your favorite protein, this hash is a satisfying and flavorful springtime dish.

Lotus Root and Shrimp Spring Rolls

Lotus Root and Shrimp Spring Rolls are a light, fresh, and crunchy appetizer or snack. The lotus root provides a satisfying texture, while the shrimp adds a savory element. Wrapped in rice paper and paired with a tangy dipping sauce, these spring rolls are perfect for any spring gathering or as a healthy, refreshing snack. With a burst of flavor and crunch in every bite, they’ll leave you craving more.

Ingredients:

• 8-10 rice paper wrappers
• 1/2 lb cooked shrimp, peeled and deveined
• 1 small lotus root, peeled and thinly sliced
• 1 carrot, julienned
• 1 cucumber, julienned
• A handful of fresh cilantro leaves
• A handful of fresh mint leaves
• 1/4 cup rice vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp grated ginger
• Salt and pepper to taste

Instructions:

1. Prepare all the ingredients by cooking and peeling the shrimp, and slicing the lotus root into thin rounds. Julienne the carrot and cucumber.
2. Fill a shallow bowl with warm water. Dip each rice paper wrapper into the water for about 5-10 seconds, or until it becomes soft and pliable.
3. Place the softened rice paper on a flat surface and layer with a few slices of lotus root, shrimp, carrot, cucumber, and fresh cilantro and mint leaves.
4. Roll the rice paper tightly, folding in the edges as you go to create a sealed roll.
5. For the dipping sauce, whisk together the rice vinegar, soy sauce, honey, sesame oil, garlic, and grated ginger. Taste and adjust seasoning with salt and pepper.
6. Serve the spring rolls with the dipping sauce on the side.

These Lotus Root and Shrimp Spring Rolls are a delightful treat that perfectly balances freshness, texture, and flavor. The lotus root provides a nice crunch, while the shrimp adds a savory bite, all wrapped up in delicate rice paper. Paired with a tangy and slightly sweet dipping sauce, these spring rolls are sure to impress your guests or satisfy your craving for a light, healthy snack. They’re not only refreshing but also easy to make, making them an ideal addition to your springtime meals or gatherings.

Lotus Root and Tofu Stir-Fry with Lemon-Ginger Sauce

This Lotus Root and Tofu Stir-Fry with Lemon-Ginger Sauce is a vibrant and flavorful dish that captures the essence of spring. The combination of crispy lotus root and golden-brown tofu makes for a satisfying vegetarian meal. The zesty lemon-ginger sauce adds a refreshing tang and a hint of spice, making this stir-fry a perfect option for a light, nourishing dinner.

Ingredients:

• 1 medium lotus root, peeled and sliced
• 1 block firm tofu, drained and cubed
• 1 red bell pepper, sliced
• 1 small zucchini, sliced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 1 tbsp fresh ginger, minced
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1/4 cup water
• Fresh cilantro, for garnish
• Salt and pepper to taste

Instructions:

1. Slice the lotus root into thin rounds. Cube the tofu and drain excess moisture by pressing it gently with a paper towel.
2. Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the tofu cubes and cook, turning occasionally, until all sides are golden brown, about 6-8 minutes. Remove the tofu from the skillet and set aside.
3. In the same skillet, add the sliced lotus root and cook for about 5 minutes, allowing it to lightly brown and become tender.
4. Add the red bell pepper and zucchini to the skillet, stirring occasionally for another 3-4 minutes, until the vegetables are tender but still crisp.
5. While the vegetables are cooking, whisk together the soy sauce, rice vinegar, honey, sesame oil, minced ginger, garlic, lemon juice, and water to make the lemon-ginger sauce.
6. Return the cooked tofu to the skillet and pour the sauce over the tofu and vegetables. Stir well to coat everything evenly with the sauce and simmer for 2-3 minutes, allowing the flavors to meld.
7. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

This Lotus Root and Tofu Stir-Fry with Lemon-Ginger Sauce is a delightful dish full of fresh, vibrant flavors. The crispy lotus root and golden tofu offer a satisfying texture, while the lemon-ginger sauce provides a zesty, refreshing finish. It’s a perfect light dinner option that’s both nourishing and flavorful. The combination of vegetables and tofu makes it a filling, plant-based meal that can be served with rice or noodles for a complete meal.

Lotus Root and Asparagus Salad with Lemon Dressing

This Lotus Root and Asparagus Salad with Lemon Dressing is a fresh and zesty dish, ideal for a light lunch or side. The crunchy lotus root pairs beautifully with tender asparagus, creating a balanced texture. The lemon dressing adds a bright and tangy flavor, bringing the ingredients together in a refreshing and wholesome way. It’s perfect for a spring day when you’re craving something light yet satisfying.

Ingredients:

• 1 medium lotus root, peeled and thinly sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 cups mixed salad greens (arugula, spinach, etc.)
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Peel and thinly slice the lotus root into rounds. Blanch the lotus root slices in boiling water for about 2-3 minutes to soften slightly. Drain and set aside.
2. Trim the ends of the asparagus and cut into 2-inch pieces. Blanch the asparagus in boiling water for about 2 minutes, then immediately transfer to a bowl of ice water to maintain its bright green color. Drain and set aside.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to create the dressing.
4. In a large bowl, combine the salad greens, lotus root slices, asparagus, and red onion. Toss gently to combine.
5. Drizzle the lemon dressing over the salad and toss to coat the ingredients evenly.
6. Garnish with fresh parsley before serving.

This Lotus Root and Asparagus Salad with Lemon Dressing is an incredibly refreshing and light dish that highlights the natural crunch and earthiness of the lotus root and asparagus. The tangy lemon dressing provides a bright contrast to the vegetables, making this salad perfect for springtime. It’s a healthy option that’s quick to prepare yet full of flavor, ideal as a side dish or light lunch. The addition of fresh herbs adds a nice touch of freshness, making this salad a great addition to any spring meal.

Lotus Root and Pork Stir-Fry with Garlic Sauce

The Lotus Root and Pork Stir-Fry with Garlic Sauce is a savory and satisfying dish that combines the earthy lotus root with tender, flavorful pork. The garlic sauce infuses the ingredients with a rich, aromatic flavor, while the lotus root adds a delightful crunch to the stir-fry. This dish is perfect for a quick weeknight dinner, offering a combination of textures and flavors that will leave you coming back for more.

Ingredients:

• 1 medium lotus root, peeled and sliced
• 1/2 lb pork tenderloin, thinly sliced
• 1 red bell pepper, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tbsp sesame oil
• 1/2 cup water or broth
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Peel and slice the lotus root into thin rounds. Slice the pork tenderloin into thin strips.
2. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the sliced pork and cook for 3-4 minutes, or until browned and cooked through. Remove the pork from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Add the sliced lotus root and cook for 5 minutes, stirring occasionally, until the lotus root becomes tender.
4. Add the bell pepper and onion to the skillet and cook for another 3-4 minutes until the vegetables soften.
5. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, hoisin sauce, and water or broth.
6. Return the cooked pork to the skillet and pour the sauce over the ingredients. Stir well to coat everything with the sauce and cook for another 2-3 minutes, allowing the flavors to meld.
7. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

This Lotus Root and Pork Stir-Fry with Garlic Sauce is a comforting and flavorful dish that is both savory and satisfying. The lotus root adds a unique, crunchy texture, while the pork provides a tender, juicy contrast. The garlic sauce ties everything together with a rich, umami-packed flavor. This stir-fry is perfect for a quick dinner, and the combination of ingredients makes for a delicious and well-balanced meal that will leave everyone at the table satisfied.

Lotus Root Soup with Mushrooms and Tofu

Lotus Root Soup with Mushrooms and Tofu is a warm, nourishing dish that’s perfect for any season but especially comforting in spring. The earthy lotus root and mushrooms pair beautifully with soft tofu, creating a satisfying and light soup. The broth is rich in flavor from the mushrooms and tofu, while the lotus root adds texture and crunch. It’s a perfect dish for those seeking a light yet filling meal that’s full of flavor and healthy ingredients.

Ingredients:

• 1 medium lotus root, peeled and sliced
• 1 cup shiitake mushrooms, sliced
• 1 block firm tofu, cubed
• 4 cups vegetable broth
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp ginger, minced
• 1 garlic clove, minced
• 2 green onions, sliced (for garnish)
• Salt and pepper to taste

Instructions:

1. Peel and slice the lotus root into thin rounds. Slice the shiitake mushrooms and cube the tofu.
2. In a large pot, heat the sesame oil over medium heat. Add the minced ginger and garlic and cook for 1-2 minutes, until fragrant.
3. Add the sliced lotus root and mushrooms to the pot and cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and soy sauce, then bring the soup to a simmer. Let it cook for about 15 minutes, allowing the flavors to meld and the lotus root to soften.
5. Gently add the tofu cubes to the pot and cook for another 5-7 minutes, until the tofu is heated through.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with sliced green onions before serving.

This Lotus Root Soup with Mushrooms and Tofu is a comforting, healthy, and light dish that makes a perfect meal for spring. The lotus root adds a satisfying crunch, while the mushrooms provide an earthy richness, and the tofu brings a creamy texture. The simple yet flavorful broth ties everything together, making this soup incredibly nourishing. It’s a wonderful vegetarian option that can be enjoyed on its own or paired with a side of bread for a complete meal.

Lotus Root and Shrimp Stir-Fry with Sweet Chili Sauce

The Lotus Root and Shrimp Stir-Fry with Sweet Chili Sauce combines the delightful crunch of lotus root with the sweetness and tender texture of shrimp. The sweet chili sauce adds a perfect balance of heat and sweetness, making this dish an irresistible choice for dinner or lunch. Quick to prepare, this stir-fry brings together fresh flavors, making it a perfect dish for any spring meal.

Ingredients:

• 1 medium lotus root, peeled and thinly sliced
• 1/2 lb shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1/4 cup sweet chili sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• Fresh cilantro, for garnish
• Salt and pepper to taste

Instructions:

1. Peel and slice the lotus root into thin rounds. Slice the bell pepper and onion, and mince the garlic.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes, until pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the garlic and cook for 1 minute, until fragrant. Add the lotus root slices and stir-fry for 5 minutes, until slightly tender and golden brown.
4. Add the sliced bell pepper and onion to the skillet, stir-frying for an additional 3-4 minutes.
5. In a small bowl, mix the sweet chili sauce, soy sauce, rice vinegar, and sesame oil. Pour the sauce over the vegetables and toss to coat evenly.
6. Return the cooked shrimp to the skillet, tossing everything together to combine.
7. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

This Lotus Root and Shrimp Stir-Fry with Sweet Chili Sauce is a vibrant and flavorful dish that brings together the best of spring produce and seafood. The sweet chili sauce elevates the stir-fry with its perfect balance of sweetness and heat, complementing the crunchy lotus root and succulent shrimp. This dish is not only quick to prepare but also packs a punch of flavor in every bite. It’s an ideal choice for those looking for a light yet satisfying meal that’s full of fresh ingredients and irresistible taste.

Lotus Root and Chicken Soup with Ginger

Lotus Root and Chicken Soup with Ginger is a warming and healing dish, perfect for cooler spring evenings. The tender chicken and earthy lotus root are slow-cooked with fresh ginger, garlic, and herbs, creating a deeply flavorful and aromatic broth. This comforting soup is light yet nourishing, making it a great choice for those seeking a healthy, homemade meal with subtle yet rich flavors.

Ingredients:

• 1 medium lotus root, peeled and sliced
• 2 chicken breasts, boneless and skinless, cut into chunks
• 1 onion, chopped
• 2 cloves garlic, minced
• 2-inch piece of ginger, sliced
• 6 cups chicken broth
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 cup goji berries (optional)
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Peel and slice the lotus root into thin rounds. Cut the chicken breasts into chunks and mince the garlic.
2. In a large pot, heat the sesame oil over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
3. Add the chicken chunks to the pot and cook for 5 minutes until browned on all sides.
4. Add the lotus root slices, ginger, and chicken broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes, allowing the flavors to meld and the lotus root to soften.
5. If using, add the goji berries during the last 10 minutes of cooking for added nutrition and a hint of sweetness.
6. Season with soy sauce, salt, and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh cilantro before serving.

Lotus Root and Chicken Soup with Ginger is the perfect dish to nourish your body and soul. The chicken provides protein while the lotus root offers a unique texture and earthiness, complemented by the warm and aromatic ginger broth. The optional goji berries add a subtle sweetness and a boost of antioxidants. This soup is incredibly soothing and healthy, making it a great addition to your spring menu when you’re craving a light yet satisfying meal that’s both comforting and nutritious.

Lotus Root and Spinach Gratin

The Lotus Root and Spinach Gratin is a creamy and indulgent dish that showcases the natural flavors of lotus root while incorporating the earthy taste of spinach. Baked in a rich, cheesy sauce, this gratin is a perfect side dish for spring dinners or even a light meal on its own. The layers of tender lotus root and spinach are enveloped in a velvety, golden crust, making this gratin a comforting choice that balances richness and freshness.

Ingredients:

• 1 medium lotus root, peeled and thinly sliced
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 cup heavy cream
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tbsp flour
• Salt and pepper to taste
• Fresh nutmeg, for seasoning (optional)

Instructions:

1. Peel and slice the lotus root into thin rounds. Blanch the lotus root slices in boiling water for 3 minutes, then drain and set aside.
2. Preheat the oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
5. Slowly add the heavy cream, whisking continuously to avoid lumps. Continue to cook, stirring until the sauce thickens and becomes smooth, about 5 minutes.
6. Stir in the Parmesan and mozzarella cheeses until melted. Season with salt, pepper, and a pinch of freshly grated nutmeg, if desired.
7. In the prepared baking dish, layer the blanched lotus root slices and chopped spinach. Pour the creamy cheese sauce over the top, ensuring the vegetables are evenly coated.
8. Sprinkle extra cheese on top for a golden crust and bake for 20-25 minutes, until bubbly and golden brown.
9. Remove from the oven and let it cool slightly before serving.

Lotus Root and Spinach Gratin is a rich and decadent side dish that brings together the delicate crunch of lotus root with the comforting warmth of a cheesy, creamy sauce. The spinach adds a touch of earthiness and color, making this gratin not only delicious but visually appealing. Perfect for a special occasion or as a side to your main course, this dish is a wonderful way to enjoy lotus root in a comforting and indulgent way. The gratin’s creamy texture and golden crust make it a true crowd-pleaser that will elevate any meal.

Lotus Root and Tofu Stir-Fry with Soy Sauce and Garlic

The Lotus Root and Tofu Stir-Fry with Soy Sauce and Garlic brings together the crispy texture of lotus root and the soft, savory flavor of tofu, making for a satisfying, plant-based dish. Stir-fried in a fragrant mix of garlic, soy sauce, and sesame oil, this dish is both hearty and healthy. It’s perfect for a quick weeknight dinner or a light lunch. The balance of flavors and textures makes this stir-fry a delightful and nutritious meal option.

Ingredients:

• 1 medium lotus root, peeled and thinly sliced
• 1 block firm tofu, pressed and cubed
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 tsp rice vinegar
• 1/4 tsp chili flakes (optional)
• 2 green onions, sliced (for garnish)
• Salt and pepper to taste

Instructions:

1. Peel and slice the lotus root into thin rounds. Press and cube the tofu.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-6 minutes, turning occasionally, until golden brown and crispy. Remove from the skillet and set aside.
3. In the same skillet, add the sesame oil and minced garlic. Cook for 1-2 minutes until fragrant.
4. Add the lotus root slices to the skillet and stir-fry for 5-7 minutes, until they begin to soften and turn golden brown.
5. Return the tofu to the skillet and stir to combine with the lotus root.
6. Add the soy sauce, rice vinegar, and chili flakes (if using), stirring to coat the tofu and lotus root evenly.
7. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. Season with salt and pepper to taste, and garnish with sliced green onions before serving.

Lotus Root and Tofu Stir-Fry with Soy Sauce and Garlic is a flavorful, satisfying dish that brings together the best of plant-based ingredients. The crispy lotus root adds a delightful crunch, while the tofu provides a soft contrast, all tied together with the savory soy sauce and fragrant garlic. This dish is quick to prepare, making it a fantastic choice for a healthy weeknight meal. The addition of sesame oil and rice vinegar gives it a rich depth of flavor, and the green onions offer a fresh garnish that completes the dish.

Lotus Root and Pork Belly Soup

Lotus Root and Pork Belly Soup is a hearty and savory dish that combines tender lotus root with rich, flavorful pork belly. Slow-cooked with aromatic herbs and spices, this soup is incredibly soothing and perfect for a chilly spring day. The pork belly adds a luxurious depth of flavor to the clear broth, while the lotus root provides a satisfying texture. This dish is both nourishing and comforting, making it an excellent choice for a light yet filling meal.

Ingredients:

• 1 medium lotus root, peeled and sliced
• 1 lb pork belly, cut into chunks
• 6 cups chicken broth
• 2 cloves garlic, minced
• 1-inch piece of ginger, sliced
• 1 onion, quartered
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tbsp goji berries (optional)
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Peel and slice the lotus root into thin rounds. Cut the pork belly into bite-sized chunks and mince the garlic.
2. In a large pot, heat a little oil over medium-high heat. Add the pork belly and cook for 5-7 minutes, until browned on all sides.
3. Add the minced garlic, sliced ginger, and quartered onion to the pot, sautéing for 2-3 minutes until fragrant.
4. Pour in the chicken broth, soy sauce, and rice wine, stirring to combine. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes.
5. Add the sliced lotus root and goji berries (if using) to the soup. Continue to simmer for another 30-40 minutes, until the lotus root is tender and the pork belly is fully cooked.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh cilantro before serving.

Lotus Root and Pork Belly Soup is a deeply satisfying and comforting dish that highlights the savory richness of pork belly and the earthy, crunchy texture of lotus root. The slow simmering process allows all the flavors to meld beautifully, creating a hearty broth that is perfect for any occasion. The addition of ginger, garlic, and goji berries gives the soup a subtle depth and complexity, while the fresh cilantro adds a bright finishing touch. This soup is a great option for anyone craving a nourishing, flavorful dish with a perfect balance of textures.

Lotus Root and Cucumber Salad with Sesame Dressing

The Lotus Root and Cucumber Salad with Sesame Dressing is a refreshing, light, and healthy dish that combines the crunchy texture of lotus root with the coolness of fresh cucumber. Tossed in a sesame dressing, this salad has a savory, nutty flavor that is both simple and satisfying. It’s the perfect side dish for any spring meal, adding a burst of freshness and a balance of flavors that complement a wide variety of main courses.

Ingredients:

• 1 medium lotus root, peeled and thinly sliced
• 1 cucumber, thinly sliced
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp soy sauce
• 1 tsp honey
• 1/2 tsp sesame seeds
• 1/4 tsp chili flakes (optional)
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. Peel and slice the lotus root into thin rounds, and slice the cucumber into thin rounds as well.
2. Bring a pot of water to a boil. Add the lotus root slices and cook for 2-3 minutes until slightly tender but still crunchy. Drain and rinse under cold water to stop the cooking process.
3. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, sesame seeds, and chili flakes (if using) to make the dressing.
4. In a large mixing bowl, combine the lotus root and cucumber slices.
5. Pour the sesame dressing over the salad and toss gently to coat the vegetables evenly.
6. Season with a pinch of salt to taste and garnish with fresh cilantro before serving.

The Lotus Root and Cucumber Salad with Sesame Dressing is the epitome of simplicity and freshness. The combination of crunchy lotus root and crisp cucumber creates a delightful texture, while the sesame dressing adds a savory depth that elevates the dish. This salad is light yet flavorful, making it the perfect complement to any main course. With its balance of savory, tangy, and nutty flavors, this dish is a fantastic choice for a healthy, refreshing spring meal that’s easy to prepare and full of satisfying taste.

Lotus Root and Carrot Stir-Fry with Ginger and Garlic

This Lotus Root and Carrot Stir-Fry with Ginger and Garlic is a colorful, nutrient-packed dish that highlights the crisp texture of lotus root paired with the natural sweetness of carrots. The addition of ginger and garlic infuses the vegetables with aromatic flavors, making this stir-fry a healthy and vibrant side dish. It’s quick to prepare, packed with vitamins, and perfect for anyone looking to add more vegetables to their diet. The stir-fry is light yet filling, making it suitable for any meal.

Ingredients:

• 1 medium lotus root, peeled and sliced
• 2 medium carrots, peeled and thinly sliced
• 2 tbsp vegetable oil
• 1-inch piece of ginger, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp rice vinegar
• Salt and pepper to taste
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Peel and slice the lotus root and carrots into thin rounds or half-moons.
2. Heat vegetable oil in a large skillet or wok over medium heat. Add the ginger and garlic, cooking for 1-2 minutes until fragrant.
3. Add the lotus root slices to the skillet and stir-fry for 5-6 minutes until they begin to soften.
4. Add the carrot slices and continue stir-frying for another 4-5 minutes until both vegetables are tender-crisp.
5. Drizzle with soy sauce, sesame oil, and rice vinegar. Stir to coat the vegetables evenly in the sauce.
6. Season with salt and pepper to taste.
7. Garnish with sesame seeds and serve hot.

The Lotus Root and Carrot Stir-Fry with Ginger and Garlic is a quick and flavorful dish that showcases the crispness of lotus root and the sweetness of carrots. The combination of soy sauce and sesame oil creates a savory depth, while the ginger and garlic add a pleasant aromatic kick. This dish is not only a great way to enjoy the health benefits of lotus root but also makes for a colorful and satisfying addition to any meal. Whether as a side dish or a light main course, it’s both nutritious and delicious.

Lotus Root and Spinach Curry

Lotus Root and Spinach Curry is a flavorful and hearty vegetarian dish that combines the earthy taste of lotus root with the rich, aromatic spices of curry. The lotus root retains its delightful crunch, contrasting beautifully with the tender spinach. Cooked in a tomato-based sauce with a variety of spices, this curry is both comforting and nourishing. It’s an ideal choice for a hearty dinner or a filling lunch and pairs wonderfully with rice or flatbreads.

Ingredients:

• 1 medium lotus root, peeled and sliced
• 2 cups fresh spinach, washed and chopped
• 1 onion, chopped
• 2 tomatoes, pureed
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/2 tsp coriander powder
• 1/2 cup coconut milk
• 1 tbsp vegetable oil
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. Peel and slice the lotus root into thin rounds.
2. Heat oil in a large pot over medium heat. Add cumin seeds and cook for 1 minute until fragrant.
3. Add the chopped onion, garlic, and ginger to the pot. Sauté for 3-4 minutes until the onions become soft and translucent.
4. Stir in the curry powder, turmeric, and coriander powder, cooking for another 1-2 minutes until the spices release their aroma.
5. Add the pureed tomatoes to the pot and cook for 5 minutes until the mixture thickens slightly.
6. Add the sliced lotus root and cook for another 5 minutes, stirring to coat with the spice mixture.
7. Pour in the coconut milk and a little water, if needed, to create a thick sauce. Simmer for 15-20 minutes, until the lotus root is tender.
8. Stir in the spinach and cook until wilted. Season with salt to taste.
9. Garnish with fresh cilantro and serve with rice or flatbreads.

Lotus Root and Spinach Curry is a delicious and hearty dish that combines the mild crunch of lotus root with the comforting richness of coconut milk and vibrant spices. The spinach adds a burst of freshness, making this curry both satisfying and nutritious. The complexity of the curry spices provides a depth of flavor that makes every bite enjoyable. It’s a fantastic way to incorporate lotus root into your diet while enjoying the wholesome goodness of a vegetarian curry. Whether served with rice or flatbreads, this dish is sure to delight your taste buds.

Lotus Root and Mushroom Stir-Fry with Oyster Sauce

Lotus Root and Mushroom Stir-Fry with Oyster Sauce is a savory dish that combines the crispy texture of lotus root with the earthy flavors of mushrooms. Stir-fried in a rich oyster sauce, this dish is umami-packed and incredibly satisfying. The lotus root retains its crunchy texture, while the mushrooms add a soft, juicy contrast, making every bite a perfect blend of flavors. This dish is quick to prepare, making it ideal for busy weeknights or a delicious weekend meal.

Ingredients:

• 1 medium lotus root, peeled and sliced
• 1 cup shiitake mushrooms, sliced
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 1/2 cup water
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1 tbsp green onions, chopped (for garnish)

Instructions:

1. Peel and slice the lotus root into thin rounds.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger, stir-frying for 1-2 minutes until fragrant.
3. Add the sliced lotus root to the skillet and stir-fry for 5-6 minutes until they begin to soften.
4. Add the shiitake mushrooms and cook for another 3-4 minutes, stirring occasionally.
5. Pour in the oyster sauce, soy sauce, and sesame oil, followed by the water. Stir to combine and cook for an additional 3-4 minutes, allowing the sauce to thicken slightly.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions before serving.

Lotus Root and Mushroom Stir-Fry with Oyster Sauce is a quick and flavorful dish that brings together the crispness of lotus root and the rich umami of oyster sauce. The mushrooms complement the lotus root perfectly, adding a juicy texture that contrasts nicely with the crunch. The stir-fry is savory, aromatic, and full of depth, thanks to the garlic, ginger, and sesame oil. It’s a versatile dish that can be served on its own or alongside rice, making it a great choice for a fast, satisfying meal.

Spicy Lotus Root Salad with Chili and Lime

This Spicy Lotus Root Salad with Chili and Lime is a refreshing and vibrant dish that brings out the best of lotus root’s natural crunch. Tossed with a zesty mix of lime juice, chili, and a hint of sweetness, the salad is a perfect balance of flavors. This dish is light yet flavorful, making it an ideal side dish for a warm day or as an accompaniment to your favorite meal. The tangy dressing perfectly complements the lotus root’s crisp texture, creating a delightful and unique salad.

Ingredients:

• 1 medium lotus root, peeled and thinly sliced
• 1 red chili, finely chopped
• 2 tbsp lime juice
• 1 tbsp honey or sugar (optional)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp soy sauce
• Fresh cilantro, chopped (for garnish)
• Salt to taste
• Toasted sesame seeds (for garnish)

Instructions:

1. Peel and slice the lotus root into thin rounds. Rinse the slices under cold water to remove any excess starch.
2. Bring a pot of water to a boil and blanch the lotus root slices for 2-3 minutes. Drain and rinse with cold water to stop the cooking process.
3. In a small bowl, mix the lime juice, chopped chili, honey (if using), rice vinegar, sesame oil, and soy sauce. Stir well to combine.
4. Toss the blanched lotus root slices in the dressing, making sure they are evenly coated.
5. Season with salt to taste and garnish with chopped cilantro and toasted sesame seeds.
6. Serve immediately or refrigerate for an hour to let the flavors meld.

This Spicy Lotus Root Salad with Chili and Lime is a bold and exciting dish that beautifully showcases the unique texture of lotus root. The zesty lime and chili dressing adds a layer of heat and tang, while the sweetness balances the flavors perfectly. With the addition of sesame oil and soy sauce, the salad becomes a savory delight. It’s a perfect accompaniment to a light meal or as a refreshing side to spicy dishes. The salad’s crunchiness combined with the spicy-sour dressing makes it a truly memorable dish.

Lotus Root and Tofu Stir-Fry with Soy Garlic Sauce

Lotus Root and Tofu Stir-Fry with Soy Garlic Sauce is a wholesome and delicious dish that brings together the delicate flavors of lotus root and tofu in a savory soy garlic sauce. The lotus root provides a satisfying crunch, while the tofu soaks up the savory sauce, adding a protein-packed element to the dish. Stir-fried with aromatic garlic and fresh vegetables, this dish is perfect for a nutritious lunch or dinner. It’s a great option for vegetarians or anyone looking to enjoy a healthy, satisfying meal.

Ingredients:

• 1 medium lotus root, peeled and sliced
• 1 block firm tofu, drained and cubed
• 1 onion, thinly sliced
• 1 bell pepper, sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1/2 tsp ginger, minced
• 1 tbsp cornstarch (optional, for thicker sauce)
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Instructions:

1. Peel and slice the lotus root into thin rounds. Drain and cube the tofu.
2. In a non-stick skillet, heat sesame oil over medium-high heat. Add the tofu cubes and stir-fry until golden brown, about 5-7 minutes. Remove tofu from the skillet and set aside.
3. In the same skillet, add the sliced onion and bell pepper, cooking for 3-4 minutes until softened.
4. Add the garlic and ginger, cooking for another minute until fragrant.
5. Add the sliced lotus root and stir-fry for about 5 minutes until they begin to soften but retain some crunch.
6. In a small bowl, mix the soy sauce, oyster sauce (if using), and cornstarch with a tablespoon of water to make a sauce.
7. Return the tofu to the skillet and pour the sauce over the stir-fry. Stir to coat everything evenly, cooking for another 2-3 minutes until the sauce thickens and everything is heated through.
8. Season with salt and pepper to taste, and garnish with chopped green onions.

Lotus Root and Tofu Stir-Fry with Soy Garlic Sauce is a well-balanced dish that is both savory and satisfying. The lotus root retains its delightful crunch, while the tofu soaks up the flavorful soy garlic sauce, adding a creamy texture to the dish. The stir-fried vegetables provide color and freshness, making this dish an appealing and hearty meal. Whether you’re following a vegetarian diet or simply looking for a light yet filling dish, this recipe is sure to impress with its deliciously balanced flavors and textures.

Lotus Root Soup with Pork and Ginger

Lotus Root Soup with Pork and Ginger is a classic and comforting soup known for its nourishing properties. The tender lotus root, when simmered with pork, absorbs the rich flavors of the broth, creating a hearty and aromatic soup. The addition of ginger adds a warm, subtle spice to the dish, making it the perfect comfort food during colder months. This soup is also believed to have various health benefits, such as promoting digestion and boosting immunity. It’s easy to prepare and offers a satisfying meal on its own.

Ingredients:

• 1 medium lotus root, peeled and sliced
• 500g pork ribs or pork belly, cut into chunks
• 4 cups water or chicken broth
• 1-inch piece of ginger, sliced
• 2 cloves garlic, smashed
• 1 tbsp soy sauce
• 1 tbsp rice wine (optional)
• 1 tsp sesame oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Peel and slice the lotus root into thin rounds. Rinse and set aside.
2. In a large pot, add the pork chunks and water or broth. Bring to a boil and skim off any impurities that rise to the surface.
3. Add the ginger, garlic, soy sauce, and rice wine (if using). Reduce the heat to low and let it simmer for 40-50 minutes until the pork is tender.
4. Add the lotus root slices to the pot and continue to simmer for another 20-30 minutes, allowing the lotus root to become tender and infuse the broth with its flavor.
5. Drizzle in sesame oil, season with salt and pepper, and stir well.
6. Garnish with fresh cilantro before serving.

Lotus Root Soup with Pork and Ginger is a comforting and nourishing dish that combines the sweet, crunchy texture of lotus root with the richness of pork and the aromatic warmth of ginger. The broth is savory and light, making it a perfect dish for any season, but especially during colder months. The lotus root adds a unique element to the soup, while the pork provides heartiness and depth. This dish is not only delicious but also packed with nutrients, making it a wholesome and satisfying meal that the whole family will enjoy.

Note: More recipes are coming soon!