- Rating:
- Servings:
- 4 - 6
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 1 tablespoon Cooking Oil
- 1/2 pound Lotus Root peeled and cut into 1/4 inches thick slices
- 1 tub Waterchestnuts
- 1 cup Organic Broccoli Florets
- 1/2 cup Vegetable Broth
- 1/4 cup Sugar Snap Peas trimmed
- 1/2 Organic Bell Pepper (Red) cut into 1 inch squares
- Sauce
- 2 tablespoons Oyster Sauce
- 1 tablespoon Soy Sauce
- 2 teaspoons Rice Wine or Dry Sherry
- 1 teaspoon Sesame Oil
Directions
Combine sauce ingredients in a bowl and set aside.
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add lotus root, water chestnuts, and broccoli; stir-fry for 30 seconds.
Add broth, cover, and cook for 3 minutes. Add sugar snap peas and bell pepper; stir fry until vegetables are crisp-tender, 1 - 2 minutes. Add sauce and cook until heated through.
