Friday, July 23, 2010

Stir-Fry Lotus Root with Water Chestnut and Sweet Peas

Another stir-fry vegetable dish. I love stir-fry dishes. This way, you can really taste the crunchiness and sweetness of the vegetables without it being overcooked. I could just finish one bowl of this dish by myself! A little bit of oyster sauce is added in for flavour. Do not be too tempted to add more, or it will dominate the taste of this dish. Just a little will do to bring out the flavour of the vegetables.

Stir-Fry Lotus Roots with Water Chestnut and Sweet Peas

Ingredients :

2 small lotus roots
6-8 water chestnuts
10-12 sweet peas
5 baby corn
1 small carrot
2 clove garlic (chopped)
2 tbsp water
1/2 tsp chicken seasoning
1-2 tsp oyster sauce
pinch of salt
1 tbsp Chinese cooking wine
1 tbsp oil

Method :
  1. Clean lotus roots, cut off hard joints and scrap off skin with a knife. Peel skin of water chestnut. Cut lotus roots,carrots, water chestnuts and baby corn into bite-sized cubes. Cut sweet peas into 2 or 3 sections diagonally.
  2. Put lotus roots, carrots and baby corns in a bowl, drizzle with a little oil and microwave on high for 3 minutes. Keep aside uncovered.
  3. Heat oil. Saute chopped garlic. Stir in precooked vegetables and stir for a few seconds. Add in sweet peas and water chestnuts. Stir and add in water, oyster sauce, chicken seasoning and pinch of salt. Stir for a further 2 minutes. Add in the Chinese cooking wine , stir and dish out to a serving plate. Serve hot. Enjoy!


  1. My top favourite summer veggie stir-fry! Lotus roots....I think I am going to visit Asia stores.

  2. This is my favourite dish. I like stir fried lotus roots and all the ingredients here. Yummy!

  3. Hi Angie,
    Hi Autumn Belle,
    Yes, lotus roots really taste nice in soups too!

  4. Yummy stir fry with Lotus root. Awesome!

  5. Hi,
    Nice of you to stop by. Lotus root is really nice when stir-fry. You have a very interesting and informative blog. Hope to see you again.