I have eaten some tasty lotus root dishes this year but I didn't consider preparing it at home until I saw a recipe on Soupurban, with a note that the root can be found frozen in many Asian supermarkets. A month or so later I did come across it and resolved to give that recipe a go.
I made some alterations to suit my pantry and preferences and these worked fine. My only blunder was to get hungry and cooking before the lotus root had completely thawed - this meant prodding at the root pieces with my spatula, trying to wrench the frozen chunks apart, and then having a lot of extra water to cook off. I hope that if I show some patience next time the lotus roots might look a little more crunchy and brown like Gem's. Actually if I do show some patience next time, there's a good chance that Michael will take charge of the wok; he was a huge fan even of this first attempt.
Caramelised lotus root
(adapted from Soupurban, where it's credited to Kylie Kwong)
2 tablespoons peanut oil
3 large cloves garlic, finely sliced
1 generous tablespoon minced ginger
454g packet frozen sliced lotus root, thawed
1/4 cup brown sugar
3 tablespoons rice wine vinegar
2 teaspoons tamari
1 large red chilli, finely sliced
Let the lotus root thaw. Let the lotus root thaw. Only then should you heat the oil in a wok, adding the garlic and ginger. Stir-fry them for a minute or so, add the lotus root and stir-fry for a few more minutes. Stir through the sugar, vinegar and tamari. When the root pieces have a nice thick caramel coating, add the chilli and stir-fry for a final minute before serving.