Spicy lotus root stir-fry (辣炒莲藕)  

This stir-fry begins by peeling and cross-slicing lotus root to reveal its characteristic holes. The slices are blanched briefly to preserve their crunch and then drained. In a hot wok, garlic and Sichuan chili bean paste (doubanjiang) are fried until fragrant, infusing the oil with a spicy, umami flavor. Fresh sliced chilies are added along with the lotus root slices and tossed to coat each piece evenly. Scallions are stirred in at the end to add a fresh, mild onion note. The result is a vibrant and spicy dish featuring crisp lotus root and fiery seasoning.

The lotus root texture balances softness from cooking and crunchiness preserved by the short blanch. The chili bean paste delivers characteristic heat and fermented depth, while fresh chilies heighten the spice. Garlic adds aroma, complemented by scallions' brightness.

This stir-fry makes a pungent side dish suitable for pairing with plain steamed rice or other mild dishes to complement its heat. It works well as part of a larger meal featuring varied textures and flavors.

The included note advises using the red oil version of Sichuan chili bean paste for optimal flavor if available. This spice paste is a key ingredient in the dish's flavor profile, and acquiring the right type contributes significantly to authenticity.