Stir-Fry Lotus Root
This stir-fry lotus root with sugar snap peas and gingko nuts is really easy and healthy. I used to enjoy lotus root primarily in lotus root soup. After I ate “mala xiang guo” (spicy numbing stir-fry), I realised that lotus root tastes so good in a stir fry, with a fresh crunchy bite to it.
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Lotus root, after cutting, will discolour quickly when exposed to air. To prevent discolouration, soak cut pieces in a bowl of water until ready to use.
Some people also add vinegar in the water. I tried with and without vinegar and both ways worked equally, so to me the vinegar is not necessary. I usually buy my lotus root from Sheng Shiong supermarket, because they sell them in small sections. Many other supermarkets sells the entire root which take a longer time to finish.