I remember when I first had stir-fry lotus root, it looked really alien to me. But as soon as I bit into it and felt the delightful crunch with the intermingling of garlic and ginger, it was the best vegetable eating experience I ever had.
Ingredients: a good size chunky lotus root that you will have to use a carrot peeler on (can find this easily at an Asian market); fresh chopped ginger, green onion, garlic; red pepper flakes; Shaoxing cooking wine; soy sauce; tiny amount of Szechuan peppercorn, Canola oil; tiny bit of sugar or oyster sauce.
Instructions: After peeling the lotus root, slice it into coins. Heat a wok or pan with canola oil and fry the garlic and ginger to release its scent. Do not burn it. Partly crush a bit of Szechuan pepper to release its tongue-numbing oils and throw it in. Maybe start off with 5 peppercorns. Add just the right amount of red pepper flakes you think you can stand. Then add the lotus root, a splash of Shaoxing wine, and green onion and stir-fry and then cover until the lotus root slightly softens but retains its crunchiness. It’s up to you if you want to add a bit of sugar or oyster sauce. Serve with steamed white rice.
Elle Peyarre - The Magazine 