Stir-fried Lotus Root

Peel the lotus root and slice it into thin, uniform rounds, approximately 3-4mm thick.

Bring a pot of water to a rolling boil. Add the sliced lotus root and blanch for 1-2 minutes until slightly tender-crisp. Drain the lotus root immediately and rinse under cold water to stop the cooking process and maintain its crisp texture. Set aside.

Mince the garlic and ginger finely. Slice the scallion, separating the white parts from the green parts.