Fresh lotus root is peeled, sliced thinly, and stir-fried over high heat with garlic, scallions, and a touch of rice vinegar. The slices stay crisp and crunchy with a subtle sweetness. Hubei's lotus root is uniquely sticky and sweet due to mineral-rich lakebeds.
Lotus root has been cultivated in Hubei's lakes for over 2,000 years. The simple stir-fry technique has been a Hubei tradition for centuries.