Wok-Charred Lotus Root with Chinese Sausage

Serving dish containing wok-charred veggies and sliced chinese sausage


  • 2 Chinese Sausage Links
  • 1 Lotus Root
  • 1/4 Cup Snow Peas
  • 1 Carrot
  • 1 Stalk of Celery
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Sugar
  • 1 Teaspoon of Soy Sauce
  • 1 Teaspoon of Oyster Sauce
  • 3 Tablespoons of Shao Xing Cooking Wine


  1. Slice chinese sausage into thin, diagonal slices.
  2. Wash veggies in a colander and drain. Peel carrots and lotus root. Slice all the veggies except snow peas into thin, diagonal slices.
  3. Heat up a wok on medium high heat and stir fry the chinese sausages for a few minutes until it is fragrant. (No need to put oil as the fats from the sausage will render).
  4. Add carrots and celery and cook for a couple of minutes. Then, add lotus roots and snow peas. Add sugar to help the veggies char quicker and then salt.
  5. Pour in the Shao Xing cooking wine on the sides and around the veggies, following up with the remaining soy sauce and oyster sauce.
  6. Stir fry for a couple more minutes and it’s done!