Stir Fried Snow Peas and Lotus Root

🧂 Ingredients

• 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
• 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

• 1 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.
• 2 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.
• 3 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.

Nutrition Info