Go Back
Print

Lotus root, broccoli and bok choy stir fry

Course Side Dish
Cuisine Cantonese
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 4 people
Author Mary Tang

Ingredients

  • 2 tbsp of canola oil for cooking Add more as needed
  • 4 garlic cloves peeled and sliced thin
  • 5 cups of broccoli with stems rough chop
  • 2 cups of Shanghai bok choy rough chop
  • 1 cup of lotus root sliced about 1 cm thick. Half them
  • 3/4 cup of chicken stock or Vegetable stock
  • A handful of cilantro for garnish Rough chop

Sauce

  • 2 tsp of oyster sauce
  • 2 tsp of cold water
  • 1 tsp of corn starch

Instructions

  1. Do the prep work. Peel and slice garlic, chop the broccoli and bok choy. Slice the lotus roots. Wash, dry and chop the cilantro and set aside. 

  2. In a heated wok, add oil and saute the garlic.

  3. Add the remaining vegetables and cook for a few minutes.
  4. Add chicken stock and cover the wok for about 1-2 minutes.
  5. Remove the cover and add the slurry of corn starch, water and oyster sauce to the vegetables. Mix well until the sauce thickens.

  6. Add cilantro and serve immediately.