Stir-Fried Lotus Root with Snow Peas

A light and crunchy stir-fry combining lotus root and snow peas for a nutritious, refreshing dish.

Ingredients

  • 1 medium lotus root (about 200-250g)
  • 150g snow peas
  • 1 small carrot (optional, for color)
  • 2-3 cloves garlic, minced
  • 1 thumb-sized piece of ginger, finely sliced
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 tablespoon vegetable oil
  • Salt to taste
  • Water for blanching
  • A few drops of rice vinegar (optional, to prevent lotus root from browning)
Kung Pao Chicken

Instructions

  1. Prepare the Lotus Root:

    • Peel the lotus root and slice it into thin rounds (about 1/8-inch thick).
    • Place the slices in a bowl of water with a few drops of rice vinegar or lemon juice to prevent oxidation (browning).

  2. Prepare the Snow Peas:

    • Wash the snow peas and trim the ends, removing the tough strings if necessary.

  3. Optional - Prepare the Carrot:

    • Peel and thinly slice the carrot into rounds or julienne strips for added color.

  4. Blanch the Lotus Root and Snow Peas:

    • Bring a pot of water to a boil and add a pinch of salt.
    • Blanch the lotus root slices for 1-2 minutes until slightly translucent but still crunchy.
    • Transfer the lotus root to a bowl of ice water to stop the cooking process, then drain.
    • In the same water, blanch the snow peas for 30 seconds until vibrant green. Drain and rinse under cold water.

  5. Stir-Fry:

    • Heat a wok or large skillet over medium-high heat and add 1 tablespoon of vegetable oil.
    • Add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
    • Add the blanched lotus root slices and stir-fry for 2 minutes to coat them with the garlic and ginger.
    • Add the snow peas (and optional carrots) and stir-fry for another 1-2 minutes.

  6. Seasoning:

    • Add 1 tablespoon of light soy sauce, 1 teaspoon of sugar, and 1 teaspoon of sesame oil.
    • If using, add 1 tablespoon of oyster sauce for extra flavor. Stir-fry for another 1-2 minutes until everything is well-coated and heated through.

  7. Serve:

    • Taste and adjust seasoning with salt if needed. Optionally, garnish with a sprinkle of white pepper or sliced chili for some heat.
    • Serve hot as a side dish or pair it with rice and a main course.

Notes

  • Crunch Tip: Be sure not to overcook the lotus root or snow peas to keep them crunchy.
  • Optional Veggies: Feel free to add other vegetables like mushrooms, bell peppers, or baby corn for variety.
  • Vegan Option: For a fully vegan dish, omit the oyster sauce or use a mushroom-based vegetarian version.

Nutritional Benefits

  • Lotus Root: High in fiber and vitamins, great for digestion.
  • Snow Peas: Packed with vitamins A, C, and K, and low in calories.