Honey Glazed Vegetables Recipe

Prepare lotus root

Peel the lotus root and slice crosswise into 1/4-inch (about 6 mm) rounds. Immediately place slices in a bowl of cold water with a splash of vinegar or lemon to prevent discoloration and rinse. Drain well before cooking.

Par-cook lotus root and green beans

Bring a medium pot of salted water to a boil. Add lotus root slices and blanch for 2 minutes. Add green beans and blanch together for an additional 2 minutes (total 4 minutes for lotus root, 2 minutes for green beans). Drain and immediately plunge into an ice bath to stop cooking. Drain and pat dry.

Prepare baby peppers

Halve the baby sweet peppers lengthwise and remove seeds if desired. Pat dry and set aside.

Make glaze

In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, red pepper flakes, salt, and black pepper until smooth.

Make slurry

In a separate small cup, mix cornstarch with 1 tablespoon water to make a smooth slurry. Set aside.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat.

Once oil is shimmering, add lotus root slices in a single layer (you may need to work in batches). Cook without moving for 2–3 minutes until golden and crisp on the bottom. Flip and cook 1–2 minutes more until golden and cooked through. Transfer to a plate.

Add the blanched green beans and halved baby sweet peppers to the skillet. Stir-fry for 2–3 minutes until peppers begin to soften and beans are heated through and slightly blistered.

Return lotus root slices to the pan. Pour the prepared honey-soy glaze over the vegetables and toss gently to combine.

Give the cornstarch slurry a quick stir and drizzle into the pan while tossing. Cook for 30–60 seconds until glaze thickens and becomes glossy, coating the vegetables. Reduce heat to low if glaze thickens too quickly.

Taste and adjust seasoning: add a small squeeze of lemon or lime if you want brighter acidity, or a pinch more salt/pepper as needed.

Remove from heat. Sprinkle toasted sesame seeds and sliced green onions over the glazed vegetables. Toss gently to distribute.

Transfer to a serving dish and serve warm as a side or light main over steamed rice or noodles.