Lotus root and sweet pea stir-fry

Lotus root and sweet pea stir-fry


2 people made this

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

amychew Central Region, Singapore

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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