Sichuan Spicy Lotus Root Stir-Fry

Prepare the lotus root: Peel the lotus root and thinly slice it (about 1/8 inch thick). You can use a mandoline for even slices.

Prepare the aromatics: Mince the garlic and ginger. Lightly toast the Sichuan peppercorns in a dry pan for a minute or two until fragrant, then grind or lightly crush them.

Blanch the lotus root (optional): Bring a pot of water to a boil. Add the sliced lotus root and blanch for about 1-2 minutes. This helps to reduce bitterness and slightly pre-cook the lotus root for faster stir-frying. Drain well.

Heat the wok: Heat a wok or large skillet over high heat. Add the vegetable oil.

Stir-fry the aromatics: Add the minced garlic, ginger, and chili flakes to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.

Add the lotus root: Add the sliced lotus root to the wok. Stir-fry for 5-7 minutes, or until the lotus root is crispy and slightly browned.

Add the seasonings: Add the soy sauce, rice vinegar (if using), sugar, and ground Sichuan peppercorns to the wok. Stir-fry for another minute, ensuring the lotus root is evenly coated.

Finish and serve: Drizzle with sesame oil. Stir well. Taste and adjust seasoning if needed. Garnish with chopped green onions (optional). Serve immediately.