📝 About This Recipe
This vibrant dish is a celebration of texture, showcasing the unique, lace-like beauty of lotus root and the snap of fresh snow peas. Rooted in the home-style traditions of Southern China, this stir-fry emphasizes 'qingkou' (clean-tasting) flavors and a satisfying crunch. The addition of earthy wood ear mushrooms and a light, savory glaze makes this a sophisticated yet healthy centerpiece for any vegetarian feast.
🥗 Ingredients
The Vegetables
- 12 ounces Lotus root (peeled and sliced into 1/8-inch rounds)
- 6 ounces Snow peas (ends trimmed and strings removed)
- 1/4 cup Dried wood ear mushrooms (rehydrated in warm water for 20 minutes, then torn into bite-sized pieces)
- 1/2 small Carrot (peeled and sliced into thin decorative coins or diamonds)
- 1 tablespoon White vinegar (for soaking the lotus root to prevent browning)
Aromatics
- 3 cloves Garlic (thinly sliced)
- 1 inch piece Ginger (peeled and julienned)
- 2 stalks Green onions (cut into 2-inch segments)
The Savory Glaze
- 1/4 cup Vegetable broth (or water)
- 1 tablespoon Light soy sauce (for savory depth)
- 1 tablespoon Shaoxing wine (dry sherry can be substituted)
- 1/2 teaspoon Toasted sesame oil (added at the end for aroma)
- 1 teaspoon Cornstarch (to thicken the sauce)
- 1/4 teaspoon Sugar (to balance the flavors)
- 1/4 teaspoon White pepper (ground)
Cooking Fat
- 2 tablespoons Peanut oil (or any high-smoke point neutral oil)
👨🍳 Instructions
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1
Prepare a bowl of cold water mixed with 1 tablespoon of white vinegar. Submerge the sliced lotus root in the water immediately after cutting to prevent oxidation and keep them pearly white.
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2
In a small bowl, whisk together the vegetable broth, light soy sauce, Shaoxing wine, sugar, white pepper, and cornstarch. Set this slurry aside for the final glaze.
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3
Bring a medium pot of water to a boil. Blanch the lotus root slices and carrot coins for 2 minutes. They should be slightly softened but still retain a firm snap.
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4
In the last 30 seconds of blanching, add the snow peas and rehydrated wood ear mushrooms to the pot. Drain everything immediately and rinse under cold running water to stop the cooking process.
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5
Pat the blanched vegetables dry with a clean kitchen towel. Ensuring they are dry is crucial for a proper stir-fry and prevents the dish from becoming watery.
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6
Heat a wok or large heavy-bottomed skillet over high heat until a drop of water flicked onto the surface sizzles and evaporates instantly.
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7
Swirl in the peanut oil to coat the sides of the wok. Add the sliced garlic, julienned ginger, and the white parts of the green onions.
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8
Stir-fry the aromatics for about 30 seconds until they are fragrant and the garlic is just beginning to turn golden, but be careful not to burn them.
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9
Add all the blanched vegetables (lotus root, carrots, snow peas, and mushrooms) into the wok. Toss vigorously over high heat for 1-2 minutes to infuse them with the aromatic oil.
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10
Give the sauce mixture a quick stir to re-incorporate the cornstarch, then pour it in a circle around the edges of the wok so it heats up before hitting the vegetables.
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11
Toss everything continuously for another 30-60 seconds until the sauce thickens into a clear, glossy glaze that coats every piece of vegetable.
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12
Turn off the heat. Stir in the green onion tops and drizzle with the toasted sesame oil for a final hit of fragrance.
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13
Transfer to a warmed platter and serve immediately while the vegetables are at their peak of crispness.
💡 Chef's Tips
Always soak sliced lotus root in acidulated water (water with vinegar or lemon) to keep it from turning grey or brown. Blanching the vegetables beforehand ensures they are cooked through evenly without losing their vibrant colors or crunch in the high-heat stir-fry. If you can't find fresh lotus root, vacuum-sealed sliced lotus root found in Asian markets is a great alternative; just rinse it well before using. Do not overcook the snow peas; they should be bright green and 'snap' when you bite into them. For an extra kick, add a few dried red chilies to the oil along with the garlic and ginger.
🍽️ Serving Suggestions
Serve alongside steamed jasmine rice or brown rice to soak up the delicate savory sauce. Pairs beautifully with a crisp, dry Riesling or a chilled glass of Jasmine tea. Serve as part of a multi-course Chinese meal with a protein dish like steamed fish or mapo tofu. Top with toasted sesame seeds or fried shallots for an extra layer of texture and nuttiness.