Lotus stems

Nelumbo nucifera

vegetable

Young stems of the sacred lotus, crunchy and light, sliced into Vietnamese salads or stir-fried.

Origin

Southeast Asia

Season (United States)

all year round

Preparation

The fibrous outer skin is peeled off, then they are cut into lengths or strips: raw or pickled in salads, or stir-fried for one to two minutes to stay crunchy.

Did you know?

They rise from a spongy rhizome pierced with channels — the ones seen in slices of lotus root.