Lotus Root Stirfry

A very quick way to add some vegetables to your meal! I love the crisp and distinct taste of lotus root. Younger roots (light beige in colour) can be eaten as a salad or cooked until it becomes slightly starchy and sticky, while mature roots (darker, tanned) are often used in soups. The root is very low in fats and cholesterol, contains a good amount of fibre and Vitamin C, and some vitamin B6, thiamine, potassium and magnesium. I would advise you to not purchase canned lotus roots because the roots are bleached. Also, I usually only see them being sold in Asian supermarkets. Shitake mushrooms are a great addition to this dish because of their earthy, meaty flavour. Takes about 30 minutes to make and prepare. Shitake mushrooms and be left to soak overnight.

Ingredients:
5 shitake mushrooms
1.5 tbsp brown sugar
1 tbsp soy sauce

1 lotus root
2 tbsp oil
1 knob ginger, sliced
3 cloves garlic, minced
1 tbsp cooking wine
2 tbsp oyster sauce

1 tsp corn starch
1 tbsp water

1. Soak the mushrooms for 5 minutes and discard the water to get rid of the dirt. Use just enough water to submerge shitake mushrooms overnight (or at least 4 hours) 
2. Squeeze out the water then cut off stems of the mushrooms and slice. Bring the soaking water to a boil, add mushrooms. Once boiling again, add brown sugar and soy sauce. Simmer for 20 minutes. Reserve the stock for later.
3. While that's simmering, peel and cut lotus root into 1/4 inch slices. (If you are going to take a while before cooking the roots, submerge them in a bowl of water with 2 tbsp vinegar to prevent oxidation.)
4. Heat oil on medium heat, fry ginger and garlic until fragrant.
5. Add lotus root, making sure each is covered with oil. Toss occasionally. When the lotus root becomes transparent, and some 'strings' appear, add the shitake stock and toss the roots.
6. When the stock disappears, add the mushrooms and fry for another 2 minutes.
7. Add wine, fry until gone. Add oyster sauce and stir fry for another 5 minutes. Plate and serve.