Lotus Root with Seasonal Vegetables
Category
Side Dish
Servings
4 - 6 servings
Prep Time
15 minutes
Cook Time
10 minutes
Author:
Chef 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
-
2 tablespoons Oyster Sauce
-
1 tablespoon Soy Sauce
-
2 teaspoons Rice Wine or Dry Sherry
-
1 teaspoon Sesame Oil
Sauce
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.