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!