Stir-Fried Lotus Root and Snow Peas

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

Characteristic of the crisp vegetable dishes common to Cantonese cooking, this quick stir-fry is as beautiful as it is crunchy, with brilliant green snow peas set against a backdrop of delicate, snowy white lotus root half-moons. The sauce glazes the vegetables with the subtle flavor of soy and sesame oil. For a bolder finish, increase the amount of soy sauce.