Crunchy Lotus Root and Carrot Stir-Fry: A Colorful Delight Ingredients: - 1 cup lotus root, peeled and thinly sliced - 1 cup carrots, julienned - 1 red bell pepper, thinly sliced - 1 cup snap peas, trimmed - 2 tablespoons vegetable oil - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 2 tablespoons soy sauce (low sodium) - 1 tablespoon oyster sauce (optional) - 1 teaspoon sesame oil - 1 tablespoon sesame seeds, toasted - Salt and pepper to taste - Chopped green onions for garnish Instructions: 1. Prepare the lotus root by soaking the slices in water with a splash of vinegar to prevent browning. 2. In a large wok or skillet, heat the vegetable oil over medium-high heat. 3. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant. 4. Toss in the lotus root and stir-fry for 2-3 minutes until they begin to become tender yet still crunchy. 5. Add the julienned carrots and stir-fry for another 2 minutes. 6. Incorporate the red bell pepper and snap peas, stirring continuously for another 2-3 minutes until all vegetables are vibrant and crisp-tender. 7. Drizzle the soy sauce, oyster sauce (if using), and sesame oil over the vegetables. Mix well to combine and cook for an additional minute. 8. Season with salt and pepper to taste. 9. Remove from heat and sprinkle with toasted sesame seeds and green onions. 10. Serve warm over rice or noodles if desired. Nutrition Value (per serving, serves 4): - Calories: 150 - Protein: 4g - Total Fat: 8g - Saturated Fat: 1g - Carbohydrates: 19g - Dietary Fiber: 4g - Sugars: 4g - Sodium: 450mg - Vitamin A: 200% DV - Vitamin C: 90% DV - Calcium: 4% DV - Iron: 6% DV Enjoy your colorful and nutritious dish!