- 1/2 lotus root, sliced very thinly
- 1 piece of fresh ginger about 1 inch / 2 cm or so long, peeled and chopped
- 2 garlic cloved, peeled and chopped
- 1 1/2 cups of roughly chopped green onions
- 2 Tbs. hot red chili pepper, finely chopped
- Vinegar for the lotus root water
- 1 Tbs. sesame seeds
- 1 to 1 1/2 Tbs. soy sauce or to taste (more if you intend to eat this the Japanese way, with plain white rice)
- 1 tsp. sesame oil
Put the sliced lotus root into vinegar water as you slice it, as described above. Drain well just before cooking.
Heat up a large frying pan with the oil. Add ginger and garlic, and stir fry until the oil is very fragrant. Add the drained lotus root slices in a single layer. Cook until the lotus root slices start to change color – they turn a bit translucent looking. Turn over and cook a couple more minutes.
Add the chili pepper and green onions, and stir-fry. Add the sesame seeds, pepper, soy sauce and sesame oil. The lotus roots should get a bit caramelized from the soy sauce. Serve hot or cold. This is very nice for bento.