Recipes - Malaysian & Singaporean

Chap Chai (Stir-Fry Lotus Root With Mixed Vegetables)
Stir fry Lotus with Mix Vegetables


If there’s a go-to dish for days when you’re in a rush or simply out of ideas, you’ll come to love the chap chai. Follow this Fast & Fab recipe, or get creative with any combination of vegetables to your liking.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

2 cloves garlic (minced)
15cm lotus root (sliced)
1 carrot (sliced)
4 pieces dried black fungus (soaked)
8 fresh scallops (optional)
1 cup sugar snap peas
1 tbsp soy sauce
1 tsp chicken stock
1 tbsp Chinese Shaoxing wine




Steps:
  1. Heat up wok, add oil and stir fry garlic until fragrant.
  2. Add in lotus root and carrots and stir-fry for 2-3 min.
  3. Stir in black fungus and sugar snap peas and fry for another 1-2 mins.
  4. Stir in soy sauce, chicken stock and Shaoxing wine. Add in scallops and stir-fry for a further 2 mins. Do not overcook the scallops as they cook very fast.
  5. Dish out and serve with steamed rice.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Chap Chai (Stir-Fry Lotus Root With Mixed Vegetables)

Chap Chai (Stir-Fry Lotus Root With Mixed Vegetables)

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

If there’s a go-to dish for days when you’re in a rush or simply out of ideas, you’ll come to love the chap chai. Follow this Fast & Fab recipe, or get creative with any combination of vegetables to your liking.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean
Ingredients

2 cloves garlic (minced)
15cm lotus root (sliced)
1 carrot (sliced)
4 pieces dried black fungus (soaked)
8 fresh scallops (optional)
1 cup sugar snap peas
1 tbsp soy sauce
1 tsp chicken stock
1 tbsp Chinese Shaoxing wine

Instructions
  1. Heat up wok, add oil and stir fry garlic until fragrant.
  2. Add in lotus root and carrots and stir-fry for 2-3 min.
  3. Stir in black fungus and sugar snap peas and fry for another 1-2 mins.
  4. Stir in soy sauce, chicken stock and Shaoxing wine. Add in scallops and stir-fry for a further 2 mins. Do not overcook the scallops as they cook very fast.
  5. Dish out and serve with steamed rice.

You May Also Like

Chinese Radish Soup

Chinese Radish Soup

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic