A few days ago I made Lotus Root Soup but had bought too much lotus root so tonight I decided to cook the unused lotus root together with some sweet peas. An unusual combination but it turned out quite well – the lotus root added an interesting crunch and flavor to the dish. This is a really simple dish to prepare.
About 2 inches of lotus root, sliced thinly
1 packet of sweet peas, with the ends cut off and the veins along the sides stripped
1 tsp hoisin sauce
1 tsp oyster sauce
salt to taste
1. Blanch the sweet peas in a pot of boiling water for a minute.
2. Heat up 1 Tbsp of oil, stir fry the lotus root with a bit of salt, about 2 minutes.
3. Add in the blanched sweet pea and stir fry together. Stir in hoisin sauce and oyster sauce.
