MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Stir Fried Fresh Lotus Root
 Categories: Chinese, Vegetarian, Ceideburg 2
      Yield: 8 servings
 
      6    Dried Chinese black
           -mushrooms
     14 c  Dried tree ear mushrooms
           -(torn into 1/2 inch pieces)
    1/2 lb Fresh lotus root
      3 tb Peanut oil
    1/2 ts Salt
      2 qt Slices fresh ginger, crushed
      2    Fresh garlic cloves, crushed
      1 sm Onion, cut into
           -1/4-inch-thick slices
      8    Peeled water chestnuts,
           -sliced
    1/4 lb Snow peas, stems and
           -strings removed
    1/4 ts Sugar
           Big pinch of white pepper
      2 ts Soy sauce
    1/4 c  Chicken stock
      1 ts Asian sesame oil
 
  I belong to the school that feels that a meal isn't a meal unless
  there's meat involved, but this looks like a satisfying vegetarian
  dish. Use vegetable stock instead of chicken stock if you're adamant
  about avoiding animal products.
  
  The article says that for cooking purposes, lotus roots can be
  treated as potatoes and talks about the Japanese using them in
  tempura dishes and coming up with an "exotic potato chip".  Sounds
  good to me! In 2 separate bowls, cover dried black mushrooms and tree
  ears with water until soft and pliable (about 30 minutes).  Rinse and
  squeeze out excess water from both mushrooms.  Remove and discard
  stems from black mushrooms; cut caps in half and set aside.  Pinch
  off and discard hard center from tree ears; tear large pieces in half
  and set aside.
  
  Rinse lotus root with cold water.  Trim and discard both ends of the
  bulb. With a vegetable peeler, peel the skin.  Cut bulbs in half
  length- wise. Lay flat and cut crosswise into 1/8-inch-thick slices;
  set aside.
  
  Plunge slices into acidulated water.  Drain.
  
  Over medium-high heat preheat wok until hot.  Add oil and tilt wok to
  coat sides.  Add salt, ginger and garlic; stir-fry until fragrant.
  
  Add onions; stir-fry for 15 seconds or until they begin to wilt.  Add
  black mushrooms, lotus root, tree ears, water chestnuts and snow
  peas; stir-fry for about 2 minutes or until snow peas turn bright
  green.
  
  Sprinkle in the sugar, white pepper, and soy sauce; toss a few
  seconds.
  
  Splash the chicken stock against sides of hot wok and use to deglaze
  sides. Cover, reduce to medium heat; cook for 30 seconds.  Remove
  cover, dribble in the sesame oil Serve hot.
  
  Serves 8.
  
  San Francisco Chronicle, 11/6/90.
  
  Posted by Stephen Ceideburg November 7 1990.
 
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