Lotus root and sweet pea stir-fry

    2 hours 5 mins

    This is a simple vegetable dish that can be served with rice at lunch or dinner.

    Central Region, Singapore
    2 people made this

    Serves: 5 

    • 200g lotus root, sliced and cut into quarters
    • 1 packet sweet peas
    • 1 stalk celery, sliced diagonally
    • 2 cloves garlic, chopped
    • 2 inches knob carrot, sliced thinly
    • 4 water chestnuts, peeled and sliced
    • 3 dried mushrooms, soaked until soft
    • 1 tbsp light soy sauce

    Prep:2hr  ›  Cook:5min  ›  Ready in:2hr5min 

    1. In a boiling pot of water, blanch the lotus root, sweet peas and celery for about 1 minute.
    2. In a frying pan, fry under medium heat the garlic until it is slightly brown.
    3. Add the carrot, waster chestnut and mushrooms and stir-fry for about 30 seconds.
    4. Add the rest of the vegetables and light soy sauce. Stir-fry for another 1 minute. Serve.

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