| 11 | 25 | 118 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 10 min | 4 |
| 1 tbsp | Avocado oil |
| 2 tbsp chopped | Shallots (minced) |
| 1 tbsp minced | Ginger root (minced very fine) |
| 2 pepper(s) | Red chili pepper (also chile or chilli) (fresh or dried, seeds removed, minced) |
| 3 clove(s) | Garlic (minced) |
| 1 cup whole | Snow peas, raw (washed and rinsed) |
| 2 root (24cm long) | Lotus root (2 cups , skins removed, chopped into 1/2 inch slices) |
| 1 tbsp | Rice wine vinegar |
| 1 tsp | Apple cider vinegar |
| 2 tbsp | Soy sauce, tamari |
| 1 tbsp | Sesame seeds (optional topping) |
Place a frying pan on medium heat. Add in 1 Tbsp of avocado oil.
Add the minced shallot, garlic, ginger and red chili pepper into the heated frying pan. Use a spatula to continuously stir for one minute. After one minute, add in the snow peas then cover with a lid for 3 minutes.
Remove the lid and stir, then add in chopped lotus root. Cover and let sit for 2 minutes.
Add in the rice wine vinegar, apple cider vinegar, and tamari. Stir well and remove from heat.
Sprinkle with sesame seeds if desired.
Fresh Lotus Root can be found in Asian supermarkets. Canned lotus root is found in most grocery stores and can definitely be used in this recipe in place of fresh lotus root.
| Vegetables | 1.8 |
