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1/2 lb lotus root sliced into thin circlesa couple scallion whites cut into 1" pieces1/2 a red pepper sliced into thin strips1 cup mushrooms - sliced1 tbs soy sauce1 tbs sugar1 1/2 tbs rice vinegar1/2 tbs Hsiao Xing wine1 tsp sesame seedsDirections:1/3 cup toasted cashewsDirections:Heat a wok or heavy skillet and add oil. Whenthe oil is warm, add the ginger and salt andpepper and heat until the ginger is heatedthrough, but not browned. Add the carrot,celery root and apple (please note that thedices should all be about the same small size)and stir into the ginger, add the orange juiceand zest and stir fry for a couple of minutesuntil the vegetables are tender but still a bitcrunchy.Heat a wok or heavy skillet and add oil. Addthe lotus first for a couple minutes. Then addthe scallions and red peppers and mushroomsjust until they begin to wilt. Add all theseasonings and stir-fry well. Plate and sprinklesesame seeds on top. Tip: This is a fibrousroot and cutting it crosswiseagainst the fibers is best for most uses.Lotus root has a cold nature and sweetServe over steamed greens, or rice, or Chinesebarley, and put the toasted nuts on top.The kidney shaped Cashew is balanced in itsenergy nature and neutral/mildly sweet intaste. Cashews are a good complement forsweet carrots and sweet and sour red apples,both of which are cooling in nature.Simple Lotus Root Stir FryIngredients2 tbs walnut oilflavor. Among other things it can stimulatethe appetite (in a good way), produce muscle,relieve diarrhea, and is also a Yin tonicfood. It has a crisp, fresh taste. The pretty,lacy look of the cross sections are createdJune-July 2013 Yang-Sheng (Nurturing Life) 59