Peel the lotus roots and cut half of them into 0.5cm-thick slices. Keep the other half portion. Blanch the cut pieces in boiling water for 2-3 minutes.
Dish out and rinse well in cold water. Pat-dry then dust the lotus root pieces in cornflour. Stuff the holes of the lotus roots pieces with fish paste then scald them in hot oil for a minute. Dish out and leave aside.
Cut the remaining half portion of lotus roots into 0.4cm-thick slices. Scald lotus roots in hot oil less than a minute. Dish out and put aside.
Heat sesame oil in wok and fry ginger until fragrant. Add carrot and sweet snow peas. Return all lotus roots to the wok and add seasoning. Fry briskly over high heat until heated through.