Japanese-Style Stir-Fried Lotus Root with Black Vinegar

This is adapted from a simple Japanese recipe for a quick stir-fry of thinly sliced lotus root. I added a dash of Zhenjiang black vinegar at the end for a little extra depth and acidity.

Ingredients

• About 1 lb fresh lotus root

• 1 tbsp mirin

• 1 tbsp soy sauce

• A dash of Zhenjiang black vinegar

• Optional: ground toasted sesame seeds, a sprinkle of unsalted everything bagel topping or any crunchy bits of your choice

Instructions

1. Clean and peel the lotus root, then cut it in half lengthwise to make two half logs.

2. Slice into thin, even half-moons. Even thickness is important because the cooking time is short and the goal is to preserve the lotus root’s crunch. If you are unable to cut thin slices, as long as the thickness is even, you can always add a few minutes of cooking time to achieve a good crunchy texture.

3. Rinse or soak the slices in water to remove excess starch, then drain well.

4. Heat 1–2 tablespoons canola oil in a wok over medium-high heat. Add the lotus root and stir-fry for 2–3 minutes, separating the slices so they are evenly coated with oil.

5. Pour the mirin around the side of the wok and stir-fry for about 30 seconds.

6. Add the soy sauce in the same way and cook for another minute.

7. Taste for doneness and adjust the seasoning. The lotus root should be crisp and cooked through, but not raw. If cooked too long, they will taste more mushy like potato slices.

8. Add the black vinegar at the end and toss well to coat.