Chef Martin Yan
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
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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.
Filed in:
Lotus Root,
Lotus Root with Seasonal Vegetables,
Organic Bell Pepper,
Organic Broccoli,
Side Dish,
Sugar Snap Peas,
Waterchestnuts
