Lotus Root

By Dottiejk

Ingredients

• grapeseed oil
• 1 lotus root
• 1 1.5 inch piece fresh ginger; peeled and chopped
• 4 garlic clove; peeled and chopped
• 2 teaspoon pepper flakes
• 1 teaspoon sirocha sauce
• 2.5 cup green onions; roughly chopped
• 2 tablespoon sesame seeds
• pepper
• 2 tablespoon soy sauce or to taste
• more soy if eating with rice
• 1 teaspoon sesame chili oil

Preparation

Step 1

Slice the lotus root using a mandoline to 1/4 to 1/8 inch thickness. Put
slices in vinegar water. Drain well just before cooking. Lotus will last
over a week in vinegar bath.

Heat up a large frying pan with the oil (enough to coat entire pan) over
medium heat. Add ginger and garlic and stir fry until fragrant.

Add the drained lotus root slices and stir fry until the lotus root turns
translucent.

Add the pepper flakes and sirocha sauce and green onions and stir fry. Add
the sesame seeds, pepper, soy sauce and sesame oil. The lotus root should
get a bit caramelized from the soy sauce.

Serve hot or cold.