Korean Stir-Fried Lotus Root with Mushrooms and Bell Pepper (2 Servings)

Trim and peel lotus root, then cut into thin half-moon slices. Soak for about 20 minutes in 400 mL water mixed with 15 mL vinegar, rinse under running water and drain.

Separate oyster mushrooms into strips; slice bell peppers into bite-sized pieces and garlic thinly.

Heat 15 mL oil in a pan over medium heat. Stir-fry garlic and lotus root for about 3–5 minutes until the lotus root begins to turn translucent.

Add the oyster mushrooms and stir-fry for 2–3 minutes until softened.

Add bell peppers and stir-fry for about 2 minutes. Add 8 mL soy sauce, 4 mL oyster sauce and 8 mL syrup, then stir-fry for 2–3 more minutes until the sauce nearly evaporates.

Turn off the heat, mix in 4 mL sesame oil and 1 g sesame seeds, and serve warm. If lotus root is still too firm, add a splash of water and cook a little longer.