Lotus Root is one of the hard-to-find vegetables in Australia. However, already sliced and partially cooked and ready-to-use Frozen Lotus Root is available from many Asian grocery stores. The most popular way to cook Lotus Root is ‘Kimpira’, a Japanese style stir-fry dish of vegetables that is seasoned with Mirin (Sugar) & Soy Sauce. In a ‘Kimpira’ dish, the vegetables should retain crunchy texture. When you use Frozen Lotus Root, you must not overcook it.


4 Servings


1 bag (400g) Frozen Lotus Root Slices
Canola Oil OR Vegetable Oil
1/2 cup Edamame *removed from the pods, thawed
1 Spring Onions *finely chopped
Toasted Sesame Seeds

1 clove Garlic *grated
1 small piece Ginger *grated
2 tablespoons Soy Sauce
1 tablespoon Mirin
1/2 tablespoon Sugar
2 to 3 teaspoons Toban Djan (Chilli Bean Sauce) *OR Chilli as required
1/2 teaspoon Sesame Oil
1 tablespoon Rice Vinegar *optional

  1. Combine all the sauce ingredients in a small bowl. Check the flavour. You may wish to add more Sugar or Chilli. *Note: Vinegar is optional.
  2. Frozen Lotus Root Slices don’t need to be thawed, but you might need to half-thaw them to cut in half if they are large.
  3. Heat 1 tablespoon Oil in a frying pan or wok over high heat and cook 1/2 of Frozen Lotus Root until browned and just cooked enough. Transfer to a plate. Add extra Oil and cook remaining Frozen Lotus Root Slices until browned and just cooked enough.
  4. Return the first batch to the pan, add the sauce and Edamame, and cook until the sauce is caramelised.
  5. Sprinkle with the chopped Spring Onion and Toasted Sesame Seeds, and serve.