Lotus Root with Seasonal Vegetables
Lotus Root with Seasonal Vegetables
Rated 5.0 stars by 1 users
Category
Side Dish
Servings
4 - 6 servings
Prep Time
15 minutes
Cook Time
10 minutes
Author:
Chef Martin Yan
Ingredients
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1 tablespoon cooking oil
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1/2 pound lotus root, peeled and cut into 1/4 inches thick slices
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1 tub waterchestnuts
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1 cup organic broccoli florets
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1/2 cup vegetable broth
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1/4 cup Sugar Snap Peas, trimmed
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1/2 Organic Bell Pepper (red) cut into 1 inch squares
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2 tablespoons oyster sauce
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1 tablespoon soy sauce
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2 teaspoons rice wine or dry sherry
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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.