Sautéed Lotus Root

Slice lotus root as thinly as you possibly can, and as you do that, toss each slice into a bowl of vinegar water to prevent the lotus roots from oxidizing.

Heat vegetable oil in a skillet. When pan is hot, throw in ginger and garlic and move them around for about 20–30 seconds until aromatic but before they burn. Add spring onions and lotus root, turning the heat down to medium as you do. At this time, there will be very little oil in the pan, so add the sesame oil. Continue to sauté all the ingredients in the pan for about 1 minute before adding the soy sauce and sugar. Toss everything together to evenly coat the ingredients with the soy sauce.

When the lotus root slices have taken on a beautiful golden caramelized hue, turn the heat off and serve!