Shop Black Friday Sale
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Side Dish
4 - 6 servings
15 minutes
10 minutes
Chef Martin Yan
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
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.
