On our monthly trip to the Asian food superstore just south of us, I excitedly happened upon something I hadn't seen since I lived in Shanghai - frozen lotus root! I'd seen whole fresh lotus root in Chinatown, but in my experience, those beasts require an enormous cleaver and start to brown and go off a little bit too soon for two people to enjoy. So you can imagine how many minutes it took me upon arriving home to unwrap and chuck them in the wok. About four.
I sauteed them with some edamame beans in soy sauce, chopped garlic, toasted sesame oil, sweet chili sauce and a bit of Chinese vinegar (brightens everything up). They required a much longer time in the wok than I was anticipating - if they're not completely cook all the way through, you get this slightly unpleasant bitter starch taste.
The dish was a nice accompaniment to some sauteed choi sum, char sui veggie baozis, and these ridiculous imitation veggie shrimps we found in the frozen foods section. How I love enormous Asian grocery stores.
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