Name: Stir-Fried Lotus Root and Snow Peas
Yield: Serves 4 to 6
Ingredients: 1 tbsp. canola or other neutral oil; 1 large garlic clove, minced; 2 tsp. peeled and minced fresh ginger; 8 oz/225 g lotus root, ends trimmed, peeled, halved lengthwise, and cut crosswise into slices ⅛ in/3 mm thick; ¼ cup/60 ml. homemade chicken stock or canned low-sodium chicken broth; 12 oz/340 g snow peas, stem end trimmed and strings removed; ¼ tsp. granulated sugar; 1 tsp. cornstarch dissolved in 1 tbsp. water; Pinch of Freshly ground white pepper; 1½ tsp. Asian sesame oil; 1½ tsp. Chinese rice wine or pale dry sherry; 1½ tsp. soy sauce

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Roots

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.