Crunchy Stir-Fried Lotus Root with Red Pepper and Garlic

What you need

• 300 g (10 oz) lotus root, peeled
• 2 tbsp rice vinegar, divided
• 1/2 red bell pepper, cut into thin strips
• 3 cloves garlic, thinly sliced
• 1 tbsp neutral oil
• 1/2 tsp salt
• 1 pinch ground white pepper
• 1 tsp toasted sesame oil

Method

Restated from the original video

1. 1

   Fill a bowl with cold water and stir in 1 tbsp of the vinegar.

2. 2

   Cut the lotus root into thin slices, about 3 mm (1/8 in), dropping them into the vinegar water as you go. This keeps them white.

3. 3

   Bring a pot of water to a boil, drain the lotus root and blanch it for 1 min.

4. 4

   Drain well and pat the slices dry.

5. 5

   Heat a wok over high heat until very hot, then add the neutral oil.

6. 6

   Stir-fry the garlic for 15 seconds, until fragrant.

7. 7

   Add the lotus root and stir-fry until the slices turn slightly translucent at the edges, 2-3 min.

8. 8

   Add the red bell pepper, salt and white pepper and stir-fry 1 min more. The lotus root should stay crisp.

9. 9

   Splash in the remaining vinegar, turn off the heat and toss with the sesame oil. Serve hot or cold.

Imported from hungry-bookworm.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.