Lotus root with green onions

When I was in Edmonton last week B took me to a few markets in Chinatown and introduced me to an exotic assortment of produce and products. I was so inspired by the dishes that he described that I decided to head out to a couple Asian markets here in Calgary to pick up some interesting ingredients for the week.

Although I didn't end up buying the huge sheets of bean curd or the enormous banana leaves (yet :-), I did pick up one item that I'd always been curious about: lotus root. It was a good choice. This dish is really tasty, and the lightly cooked lotus root has some great texture. I would definitely make this again!

Lotus root with green onions
adapted from this recipe

1 lotus root, peeled and thinly sliced*
1 inch ginger, minced
2 cloves garlic, minced
1 1/2 c leeks, sliced (greens only)
1 small hot BC red pepper, minced
1 1/2 tbsp reduced sodium soy sauce
1/2 tsp black sesame oil

Stir-fry the ginger and garlic in grapeseed oil for a few minutes. Drain and rinse the lotus root and add to the pan. Continue to stir-fry, flipping the slices, until the lotus roots turn a bit translucent. Add the onions and peppers and stir-fry a bit more. Add the soy sauce and sesame oil, and stir the vegetables to coat with the sauce. Continue to stir-fry until everything is done to your liking. Season with freshly ground pepper. Can be served hot or room temperature.

* Keep slices in a bowl of water mixed with a bit of vinegar to avoid discoloration.