Hunan-Style Stir-Fried Lotus Root and Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A crunchy and colorful vegetable stir-fry combining lotus root and bell peppers with a savory soy-chili sauce typical of Hunan cuisine. This chinese-inspired vegetarian ready in about 22 minutes pairs vegetable oil, minced garlic cloves, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Chinese cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a medium pot of water to a boil and blanch 8 oz peeled lotus root slices for 2 minutes until slightly tender but still crisp; drain and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat until hot. Add 3 minced garlic cloves, 1 tbsp minced fresh ginger, and 1 tsp dried red chili flakes; stir-fry for 30 seconds until fragrant.
  3. Step 3: Add the blanched lotus root slices and 1 sliced red bell pepper plus 1 sliced green bell pepper; stir-fry for 3-4 minutes until the vegetables are tender-crisp.
  4. Step 4: Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 2 tbsp water; toss everything together and cook for another 2 minutes until the sauce thickens slightly and coats the vegetables.
  5. Step 5: Remove from heat, garnish with 2 chopped scallions, and serve warm as a side dish or with steamed rice.

Frequently asked questions

How long does Hunan-Style Stir-Fried Lotus Root and Bell Peppers take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hunan-Style Stir-Fried Lotus Root and Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Hunan-Style Stir-Fried Lotus Root and Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hunan-Style Stir-Fried Lotus Root and Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Hunan-Style Stir-Fried Lotus Root and Bell Peppers vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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