Vegetarian Lotus Root Schezuan

My first impressions of lotus root was that it was part of an amphibian creature that inhabits the deep muddy waters of the swamp. The stem has these holes which I assumed were its arteries or veins. Yes, it would suffice to say I had an uncomfortable feeling on seeing and palpating this fleshy stem. All that changed once I cooked this recipe alongside my grandmother. This is another one of those Bhasin household recipes not to be found in any cookbook.

Start with a quarter cup of sesame oil. As always heat the wok. To tell if the wok is sufficiently heated place your palm 2 inches above the pan to feel if there is heat emanating. Add the sesame oil, garlic (16 pods shredded), and 16 oz of cut green onions. Add quarter cup chili oil (do not fear the chilli oil is not that spicy). Cook with the lid on for about 2-3 minutes and then add 2 lbs of frozen cut lotus root (available at Asian stores in the frozen section). Add quarter cup soy sauce (low sodium and organic Tamari brand preferred) and then another quarter cup of Ponzu sauce. Ponzu sauce is a japanese sauce that adds the tartness of yuzu (an asian citrus fruit). Add salt and white pepper and continue to cook for about 10-12 minutes with the lid covered until the fork can easily pierce the stems. Add 3 cups of vegetable stock to make a thin gravy. A slurry of cornstarch could be added by mixing one teaspoon cornstarch with quarter cup water. I have always omitted this step as I prefer my gravy to be of a watery consistency and not a thicker consistency. Serve with Sushi or Jasmine rice.

Nota Bene: Consuming lotus stem has medicinal benefits of lowering blood pressure, reducing inflammation, and improving quality of skin and hair.