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Stir Fried Sugar Snap Peas Recipe (with Lotus Root)

This Sugar Snap Peas Recipe is a very simple stir fry of chicken meat and vegetables which can also be easily substituted with other ingredients that you normally prefer such as cauliflower, broccoli, snow peas etc. However, I would suggest keeping one essential element of this stir fry i.e. the lotus root as it really lends a sweet crunch to the dish.

I have raved about the lotus root many times before because it’s such a versatile vegetable. You can brew Lotus Root & Peanuts Pork Ribs Soup, stir fry a Kung Pao Lotus Root, make fried rice or minced pork patties with it. So many possibilities to explore.

Other lotus root recipes to try:
Pork Ribs, Lotus Root and Pearl Bean Soup
Pork Shoulder with Salted Fish, Lotus Root and Braised Peanuts

No matter how you cook it, the lotus root can still retain a nice crisp or crunch – never turns soft or mushy. 👍🏼

Stir Fried Sugar Snap Peas Recipe (with Lotus Root)

Stir Fried Sugar Snap Peas Recipe (with Lotus Root)
2
  • 250g boneless chicken leg, skin removed & cut into bite-sized pieces
  • 200g lotus root, peeled & thinly sliced
  • 150g sugar snap peas
  • 1 small carrot, peeled & thinly sliced
  • 15g dried black fungus, soaked in hot water & cut into smaller pieces
  • 100g enoki mushrooms, roots trimmed
  • 4-5 pcs dried chillies, soaked in warm water & sliced into smaller sections
  • 2 tbsp oyster sauce
  • 2 tbsp water
  • 1 tsp light soy sauce
  • dash of black vinegar
  • 1/2 tbsp minced garlic
  • 2 tsp olive oil
Heat oil in pan. Briefly stir fry the chicken till meat is no longer pink. Remove and set aside.
Saute garlic in the same pan till fragrant.
Add lotus root, sugar snap peas, carrots, black fungus and water. Stir fry for 1 minute.
Add enoki mushrooms, dried chillies, oyster sauce, light soy sauce and black vinegar. Continue stir-frying till carrots are slightly tender.
Return the chicken to the pan and stir fry to combine.
Serve with steamed rice.

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