My weekends these days consist of walking to the grocery store, finding the weirdest, most familiar-looking Asian vegetable, and hauling it home to chop, peel and simmer. I eat plenty of lotus root at restaurants and it’s a dish easier to eat ready-made than go through the process of making it. But you’ll miss out on the fun.

In Chinese culture, lotus root is described as “the lover’s vegetable”. There are strands of fibre that connect every piece as you take a bite. In short, a sentimental vegetable that is unwilling to part with itself. Stewed in broths, thrown in stir-fries and pickled for salads — I’ve loved poking my chopsticks through the holes to eat as a child. It’s a vegetable that is rewarding to work with and fun to introduce to your friends.

For those that have yet to try lotus root, its crunchy taste is similar to water chestnut and can withstand long hours of cooking, unlike carrots or potatoes. I’ve also sliced these into thin rounds roasted as chips with a drizzle of olive oil, salt and pepper.

You can serve this stir fry lotus root as a vegetable side, keep it in the fridge to top lunches, ramen egg bowl or soba noodles. Delicious.

Stir Fry Lotus Root Recipe

Serves 2+

Ingredients

• 3/4lb lotus root (around 350 grams, peeled and sliced into rounds)

• 3 tsp sesame oil

• 1 1/2 tbsp mirin

• 1 tbsp. Soy sauce

• 1 tbsp sake (sub with rice wine)

• 1 tsp of honey

• 1/2 tbsp roasted sesame seeds

Instructions

1. Wash the lotus root, peel the outer layer and slice into thin rounds. Use a mandolin if you have one. Rinse and soak the rounds in cold water for 5 minutes. Drain and set aside to dry.

2. Heat a frying pan and add two tablespoons of sesame oil. Sprinkle some sea salt into the oil. Fry the lotus rounds for 10 minutes or until translucent and soft. Stirring frequently.

3. Add the sake and stir-fry until it evaporates. Add the mirin, honey and do the same. Add soy sauce and cook until the liquid evaporates and the flavour seeps into the root. Taste for flavour.

4. Garnish with roasted sesame seeds. Serve immediately or chill overnight in the fridge. The flavours intensify with time and it’s great as a cold dish.
   
   *Toasting your sesame seeds bring out a richer, nuttier flavour. Simply heat them on a small pan till they sizzle and pop.