Crispy Renkon and Snow Pea Stir Fry (Lotus Root Stir Fry)
Crispy, crunchy lotus roots and snow peas make a delicious and nutrient dense stir fry, perfect for a quick weeknight side dish or as a light main course with some hot rice.
Ingredients
- 1 large fresh lotus root (about 6-7 inches long) 15-18 cm long
- 2 tbsp white vinegar or rice vinegar 30 ml
- 1 cup fresh snow peas 150 g
- 1 tbsp sesame oil 15 ml
- 1 tbsp soy sauce 15 ml
- 1 tbsp mirin 15 ml
- 1 tbsp sake 15 ml
- 1 tsp red chili flaked or 1 red chili, finely sliced
Instructions
- Wash, peel, and thinly slice the lotus root into a half moon shape. Place the sliced lotus root into a bowl or pot of water with the vinegar. Keep the lotus root slices soaked until ready for use.
- Wash and slice the snow peas in half diagonally, forming a spear shape.
- Heat a large wok or frying pan over high heat and add the sesame oil.
- While the wok is heating, drain the lotus root and pat dry with a kitchen towel or paper towels. (Removing the moisture helps keep the stir fry crispy and prevents oil splattering).
- When the oil is just starting to smoke, add in lotus root, snow peas and chili flakes.
- Stir fry over high heat for 3-4 minutes, until the lotus root begins to turn slightly translucent.
- Add in the soy sauce, mirin, and sake. Toss the stir fry quickly to coat the lotus root and snow peas, about another 1-2 minutes.
- Once the soy sauce mixture begins to caramelize and smell slightly smoky, remove the stir fry some the heat and turn the stir fry out onto a serving platter. Serve immediately.
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