This stir fried snow peas and lotus root dish is all about contrast and balance. Snow peas add a crisp bite and light sweetness. Lotus root brings an earthy crunch and a delicate flavour that holds up well to bold seasoning. When tossed together in a hot pan with tamarind, jaggery, garlic, and sesame oil, they turn into something far greater than the sum of their parts.
Lotus root, or kamal kakdi, is familiar in Indian kitchens but usually found in heavier preparations like dry sabzis or gravies. Stir frying it offers a fresher, lighter take. A quick blanch keeps it tender but still firm. The high heat adds depth and a slightly smoky edge. Snow peas, though not traditional, work beautifully here. They hold their shape and soak up the tangy, umami-rich sauce.
What makes this stir fry special is how simple it is. Tamarind, jaggery, sesame oil, garlic, and ginger form a pantry-friendly base that balances sour, sweet, and savoury notes. Serve it as a light lunch, or turn it into a complete meal by adding tofu, paneer, or even chickpeas. It pairs well with warm millet, quinoa, or khichdi.
Nutritionally, stir fried snow peas and lotus root are a smart choice. Both are high in fibre and low in fast acting carbs, which helps support blood sugar balance and digestion. Tamarind aids digestion, and sesame oil adds healthy fat and flavour. These sorts of recipes are great for those who are looking to increase their vegetable intake and reduce fast acting carbs that can exacerbate symptoms of PCOS and prediabetes. Vegetables, with their high fibre content, are a great fit for a slow carb lifestyle approach and this is a dish you’ll want to come back to often.
Stir Fried Snow Peas and Lotus Root
Email Share on FacebookIngredients
- 100 g snow peas trimmed and halved
- 100 to 120 g lotus root peeled and thinly sliced
- 1 tsp peanut oil or sesame oil
- 2 tsp tamarind pulp or diluted paste
- 2 tsp dark soy sauce or coconut aminos
- ½ tsp jaggery powder or honey
- 1 clove garlic minced
- 1 tsp ginger grated
- Pinch of black salt optional
- Salt and pepper to taste
Instructions
Step 1
- In a small bowl, whisk together tamarind, soy sauce, jaggery, sesame oil, garlic, ginger, and black salt. Set aside.
Step 2
- Boil 2 cups of water in a saucepan. Blanch the lotus root for 1 minute. Add the snow peas and blanch both together for another minute. Drain and set aside.
Step 3
- Heat a wok or heavy pan on high heat. Add oil and swirl to coat the base. Once hot, add the vegetables and stir fry for 1 minute.
Step 4
- Pour in the sauce and toss well for 2 to 3 minutes until it slightly thickens and coats the vegetables evenly.
Step 5
- Serve hot, topped with sesame seeds or fresh coriander if desired.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
This stir fried snow peas and lotus root dish is all about contrast and balance. Snow peas add a crisp bite and light sweetness. Lotus root brings an earthy crunch and a delicate flavour that holds up well to bold seasoning. When tossed together in a hot pan with tamarind, jaggery, garlic, and sesame oil, they turn into something far greater than the sum of their parts.
Lotus root, or kamal kakdi, is familiar in Indian kitchens but usually found in heavier preparations like dry sabzis or gravies. Stir frying it offers a fresher, lighter take. A quick blanch keeps it tender but still firm. The high heat adds depth and a slightly smoky edge. Snow peas, though not traditional, work beautifully here. They hold their shape and soak up the tangy, umami-rich sauce.
What makes this stir fry special is how simple it is. Tamarind, jaggery, sesame oil, garlic, and ginger form a pantry-friendly base that balances sour, sweet, and savoury notes. Serve it as a light lunch, or turn it into a complete meal by adding tofu, paneer, or even chickpeas. It pairs well with warm millet, quinoa, or khichdi.
Nutritionally, stir fried snow peas and lotus root are a smart choice. Both are high in fibre and low in fast acting carbs, which helps support blood sugar balance and digestion. Tamarind aids digestion, and sesame oil adds healthy fat and flavour. These sorts of recipes are great for those who are looking to increase their vegetable intake and reduce fast acting carbs that can exacerbate symptoms of PCOS and prediabetes. Vegetables, with their high fibre content, are a great fit for a slow carb lifestyle approach and this is a dish you’ll want to come back to often.
Stir Fried Snow Peas and Lotus Root
Email Share on FacebookIngredients
- 100 g snow peas trimmed and halved
- 100 to 120 g lotus root peeled and thinly sliced
- 1 tsp peanut oil or sesame oil
- 2 tsp tamarind pulp or diluted paste
- 2 tsp dark soy sauce or coconut aminos
- ½ tsp jaggery powder or honey
- 1 clove garlic minced
- 1 tsp ginger grated
- Pinch of black salt optional
- Salt and pepper to taste
Instructions
Step 1
- In a small bowl, whisk together tamarind, soy sauce, jaggery, sesame oil, garlic, ginger, and black salt. Set aside.
Step 2
- Boil 2 cups of water in a saucepan. Blanch the lotus root for 1 minute. Add the snow peas and blanch both together for another minute. Drain and set aside.
Step 3
- Heat a wok or heavy pan on high heat. Add oil and swirl to coat the base. Once hot, add the vegetables and stir fry for 1 minute.
Step 4
- Pour in the sauce and toss well for 2 to 3 minutes until it slightly thickens and coats the vegetables evenly.
Step 5
- Serve hot, topped with sesame seeds or fresh coriander if desired.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
