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
Calories: 207kcalCarbohydrates: 38gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 719mgPotassium: 890mgFiber: 8gSugar: 12gVitamin A: 1091IUVitamin C: 106mgCalcium: 107mgIron: 4mg
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