India’s national flower is the lotus, so it not surprising that one of its culinary gems amongst ingredients is the lotus stem. These modified stems, technically known as rhizomes, are often also called lotus “roots”. In reality, the lotus plant has small roots that are embedded in the muddy soil of a pond.
It is not just the stem of lotus plant that is delicious, but both the leaves and the seeds are eaten as well. In India we often eat the roasted “popped” seeds –known asmakhanain Hindi – as a spiced snack, in curries and even in yoghurt. Check out my easy and popularLotus Seeds in Yoghurt recipefor an quickdish with popped lotus seeds.
As lotus grows in murky, swampy water, the stems often harbor parasites from their environment. It is best to steam or fry the stems before using them in salads. Older stems can be tough and also require some pre-cooking.
Lotus stems are crunchy, high in dietary fiber, low in saturated fats and loaded with healthy B Complex vitamins and minerals. More importantly, from the culinary point of view, lotus stems make for a highlyaesthetic ingredient. The hollow tubes in the stem leave the slices with beautiful holes in them, adding to their quintessential appeal.
If you haven’t eaten lotus stem – and I am always surprised, having grown up in South East Asia where they are commonly found, by how many people haven’t – it is similar in taste to the crunchy, raw water chestnut. Slightly bland, crisp, with a fibrous texture and the lack of any dominating flavour, like tofu, it takes on the taste elements of any sauce or ingredients it is cooked in.
I’m a fan of this unsual “vegetable”, once common in Indian cuisine but becoming more rare. Below is an easy recipe you can impress your friends with – simple to make, with lovely colour and exciting flavour!
Caramelized Garlic-Chili Lotus Stem and Moong Bean Noodles
Ingredients
3 medium sized fresh lotus stems, peeled (about 300g)
6 cloves garlic, minced
4 tablespoons mildly hot red chilies
1½ tablespoons vinegar
1½ teaspoons salt – divided
2 tablespoons brown sugar
½ teaspoon paprika (optional – for colour)
2 green onion stalks, finely chopped
6 basil leaves, torn into smaller pieces
50g moong bean noodles
1 teaspoon sesame oil
3 teaspoons sesame seeds, lightly dry roasted
2½ tablespoons corn or safflower oil
Method
Slice lotus stem into thin slices along the diagonal. Steam for 5-7 minutes minutes until cooked through.
Soak moong bean noodles as per direction in hot water for 2-3 minutes. When soft toss with ½ teaspoon salt, sesame oil and add green onions and basil and put in serving bowl.
Combine garlic, red chilies and vinegar in a small food processor and process until you get a bright red paste.
Heat the remaining oil in a 6” frying pan. Add garlic-chili paste. Stir-fry for 1 minute.
Add lotus stem pieces and remaining 1 teaspoon salt. Stir-fry for 2-3 minutes until nicely coated with garlic chili mixture. If you would like a “redder’ finish, add paprika.
Add soya sauce and brown sugar stir-fry for 2-3 minutes or until lotus pieces are nicely caramelized and slightly browned.
Place lotus stem pieces on prepared moong bean noodles. Garnish with roasted sesame seeds.
Serve immediately.
Serves: 4, as a side
Ingredients: 13
Critical Ingredients: Lotus root is unique in flavour and texture and is basic to this recipe. Use the freshest root you can find, which is not very fibrous. You can substitute Kashmiri chili powder for paprika. Basil can be substituted with fresh coriander.
If you enjoyed this recipe, and want to try another creation using lotus stems, a low-oil recipe isCrispy Lotus Root Pepper Saltpictured below, with the incredibly pungent, peppery and numbing flavour of Szechuan pepper.
As a culinary expert with a passion for exploring unique ingredients, I can attest to my extensive knowledge of various cuisines, especially those rooted in South East Asia. My experience growing up in the region has allowed me to develop a deep appreciation for diverse ingredients, and lotus stem holds a special place in my culinary repertoire.
Lotus stem, technically a rhizome, is a culinary gem in Indian cuisine. The lotus plant, revered as India's national flower, not only boasts delicious stems but also edible leaves and seeds. The roasted lotus seeds, known as makhana in Hindi, are a popular spiced snack and find their way into curries and yogurt-based dishes.
Having explored the nuances of cooking with lotus stem, I understand the importance of pre-processing due to potential parasites found in the swampy water where lotus plants grow. Steaming or frying the stems before incorporating them into salads is a recommended practice, especially for older and tougher stems.
From a nutritional standpoint, lotus stems offer a crunchy texture, high dietary fiber, low saturated fats, and a wealth of healthy B Complex vitamins and minerals. Culinarily, the hollow tubes in lotus stems create visually appealing slices with distinctive holes, enhancing their aesthetic value in dishes.
For those unfamiliar with lotus stem, its taste is akin to the crunchy raw water chestnut—slightly bland, crisp, and with a fibrous texture. Similar to tofu, lotus stem absorbs the flavors of sauces and ingredients it's cooked with.
Now, let's delve into a captivating recipe that showcases the unique qualities of lotus stem: Caramelized Garlic-Chili Lotus Stem and Moong Bean Noodles.
Ingredients:
- 3 medium-sized fresh lotus stems, peeled (about 300g)
- 6 cloves garlic, minced
- 4 tablespoons mildly hot red chilies
- 1½ tablespoons vinegar
- 1½ teaspoons salt – divided
- 2 tablespoons brown sugar
- ½ teaspoon paprika (optional – for color)
- 2 green onion stalks, finely chopped
- 6 basil leaves, torn into smaller pieces
- 50g moong bean noodles
- 1 teaspoon sesame oil
- 3 teaspoons sesame seeds, lightly dry roasted
- 2½ tablespoons corn or safflower oil
Method:
- Slice lotus stem into thin diagonal slices and steam for 5-7 minutes until cooked through.
- Soak moong bean noodles, toss with salt, sesame oil, green onions, and basil.
- Process garlic, red chilies, and vinegar into a bright red paste.
- Stir-fry garlic-chili paste in oil for 1 minute, then add lotus stem slices and 1 teaspoon salt, stir-frying for 2-3 minutes.
- Optionally, add paprika for a redder finish, then stir in soy sauce and brown sugar, continuing to stir-fry until lotus pieces are caramelized.
- Place lotus stem on prepared moong bean noodles, garnish with roasted sesame seeds, and serve immediately.
This recipe not only highlights the deliciousness of lotus stem but also showcases its versatility in absorbing and complementing various flavors. For those looking to expand their culinary horizons, lotus stem is a unique and rewarding ingredient to explore.
