Moist Asian-Style Simmered Dish Made with Chicken Broth

• 1 enough to cover the vegetables Chicken broth from "Moist Boiled Chicken"
• 1/2 medium Lotus root
• 8 Mini-onions
• 1 Sugar snap peas
• 1/2 Red chili
• 1 clove Minced garlic
• 1 tsp Fish sauce or usukuchi soy sauce (to add flavour)
• 1 tsp Lemon juice (or your favourite vinegar)
• 1 Salt and pepper
• 1 Vegetable oil

1. Prepare the vegetables.
2. (Soak in water to remove bitterness, remove tough strings from the peas, peel, etc...)
3. Heat oil in a pot, and fry the garlic until fragrant.
4. Break the red chili in half, add to the pot, and fry briefly.
5. Add the lotus root to Step 2, and continue stir-frying until fragrant.
6. Pour the chicken broth into the Step 3 pot, add the remaining vegetables, and simmer for about 20 minutes.
7. When the vegetables are cooked nicely in the chicken broth, add the nam pla sauce and salt to taste.
8. Simmer for about 20 minutes over low heat.
9. Taste it, and add salt and pepper to adjust the flavour.
10. Turn off the heat, and add the lemon juice.
11. Once cooled, turn the heat back on, and let the vegetables absorb the flavour.
12. You're done!!
13. !

enough, lotus root, onions, sugar, red chili, garlic, soy sauce, lemon juice, salt, vegetable oil

Taken from cookpad.com/us/recipes/156110-moist-asian-style-simmered-dish-made-with-chicken-broth (may not work)