Irresistible Spicy Lotus Root Stir Fry with Aromatic Ginger and Garlic

Name: Irresistible Spicy Lotus Root Stir Fry with Aromatic Ginger and Garlic
Total time: 20 min
Ingredients: 12 slices lotus root (approx. 2 segments), washed, peeled, and sliced (about ⅛ inch thick); Water, sufficient to submerge lotus root slices; Salt, to taste; ½ lemon, juiced, or 2 tablespoons vinegar (to prevent oxidation if using fresh lotus root); 2 tablespoons soy sauce or tamari (for gluten-free option); 1 teaspoon sesame oil; 1 teaspoon sugar or preferred sugar substitute; 60 millilitres water; 1 teaspoon cornstarch; 1 tablespoon light-flavoured oil (increase to 2 tablespoons if not using a non-stick pan or wok); 2 1/2 centimetres ginger knob, peeled and grated; 3 cloves garlic, peeled and minced; 1 teaspoon Sriracha or as desired (doubanjiang may be substituted); ½ teaspoon red chilli flakes or to taste; 2 spring onions, whites separated from green, whites chopped for stir fry and greens reserved for garnish; Blanched lotus root (prepared as above)

yummygusto.com

Savor the heat of fresh lotus root stir fried with ginger, garlic, and chili, finished with a savory soy sauce glaze.

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Ingredients

12 slices lotus root (approx. 2 segments), washed, peeled, and sliced (about ⅛ inch thick)
Water, sufficient to submerge lotus root slices
Salt, to taste
½ lemon, juiced, or 2 tablespoons vinegar (to prevent oxidation if using fresh lotus root)
2 tablespoons soy sauce or tamari (for gluten-free option)
1 teaspoon sesame oil
1 teaspoon sugar or preferred sugar substitute
60 millilitres water
1 teaspoon cornstarch
1 tablespoon light-flavoured oil (increase to 2 tablespoons if not using a non-stick pan or wok)
2 1/2 centimetres ginger knob, peeled and grated
3 cloves garlic, peeled and minced
1 teaspoon Sriracha or as desired (doubanjiang may be substituted)
½ teaspoon red chilli flakes or to taste
2 spring onions, whites separated from green, whites chopped for stir fry and greens reserved for garnish
Blanched lotus root (prepared as above)