Stir Fried Snow Peas and Lotus Root

Snow peas are easy to love and use. Fortunately the same can be said of the less familiar lotus root. They're even better together in this distinctive stir fry.

Course Main Dishes, Side Dish

Cuisine Chinese

Keyword authentic, pescetarian, stir-fried lotus root, stir-fried snow peas, stir-fry, vegan

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 216kcal

Ingredients

Vegetables

200 g snow peas ends trimmed and halved
225 g lotus root peeled, thinly sliced, and cut into smallish pieces
2 tsp peanut oil or other high smoke point, neutral oil

Sauce

1 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tbsp oyster sauce or vegetarian oyster sauce
1 tsp sesame oil
1 tsp sugar
3 cloves garlic minced
2 tsp ginger minced

Instructions

Bring a large pot of water to a boil. While waiting for the water to boil, combine the all of the sauce ingredients in a bowl and set aside.
Blanch the lotus root in the boiling water for one minute. Add the snow peas to the pot and blanch both ingredients together for an additional minute, then remove and drain thoroughly.
While the vegetables are draining/cooling, heat a wok over very high heat (as hot as you can manage). Add the oil to the wok, swirling to cover the sides a little. Once the oil is shimmering and beginning to give off very faint wisps of smoke, add the blanched vegetables. Stir fry for 1 minute, then add the sauce and continue to toss and fry until the sauce thick and easily coats the vegetables, about 2-3 minutes more. Remove from heat and serve immediately.

Notes

Garnish with a little carrot or sliced red pepper to add a bit of colour.

Nutrition