Inspired by: Cantonese lotus stir-fry
- Kapha seasonJan – May in the north
- All year
Lotus Root & Snow Peas Stir-fry
- Serves
- 4
- Portion
- ≈130 g
- Time
- 20 min
- Texture
- Crisp-tender
- Season
- Kapha season (late winter – spring)All year
- Dosha
- Vata
- Pitta
- Kapha
Pitta–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Lotus root | thin slices, soaked in water | 300 g | 1500 g | |
| Snow peas / mangetout | 1½ cups | 150 g | 750 g | |
| Carrot | thin slices | 100 g | 500 g | |
| Ginger, fresh | 2 tsp | 10 g | 50 g | |
| Sesame (til) oil | 1 tbsp | 15 g | 75 g | |
| Soy sauce / tamari (gluten-free) | 2 tsp | 10 ml | 50 ml | |
| Vegetable stock (no onion–garlic, home-made) | ¼ cup | 60 ml | 300 ml | |
| Rock salt (sendha namak) | pinch | 1 g | 5 g |
Method
How to cook it
Step 1: Blanch lotus root 2 minutes.
Step 2: Stir-fry ginger in oil; add lotus and carrot 3 minutes.
Step 3: Add snow peas and stock; cover 2 minutes; season.
Nutrition
Per serving, estimated
Low salt · 0.6 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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