Stir-Fried Lotus Root

Instructions

1. Start by peeling the lotus root. Use a sharp knife to remove the outer skin. Once peeled, slice the lotus root into thin, even rounds, about 1/8-inch thick. You can use a mandoline slicer if you have one to ensure even slices.
2. Soak the sliced lotus root in a bowl of cold water for about 5 minutes. This helps remove any excess starch and prevents discoloration. After soaking, drain and pat dry with paper towels.
3. In a small bowl, mix together the soy sauce, oyster sauce, rice vinegar, sugar, and ground white pepper. Set aside. This is your stir-fry sauce.
4. Heat a wok over medium-high heat. Add the vegetable oil and swirl to coat the surface.
5. Add the minced garlic to the hot oil and stir-fry for about 30 seconds, until fragrant and slightly golden. Be careful not to burn the garlic.
6. Add the drained lotus root slices to the wok. Stir-fry for about 5-7 minutes until they are crisp-tender. Keep stirring to ensure even cooking.
7. Pour the prepared stir-fry sauce over the lotus root slices. Stir well to coat all the slices evenly with the sauce. Continue to stir-fry for another 2-3 minutes until the sauce thickens slightly.
8. Add the chopped scallions and toasted sesame seeds. Give it a quick stir to combine everything. Taste and adjust seasoning if needed.
9. Remove from heat and transfer to a serving dish. Serve hot. Enjoy your Stir-Fried Lotus Root as a main dish or side dish.