• 2 tablespoons Peanut Oil

  • 1 bulb Garlic unpeeled and cut in half crossways

  • 2 Garlic Cloves finely sliced

  • 5 cm piece of Ginger finely sliced

  • 550 g fresh lotus root peeled and cut into 5mm slices

  • 0.25 cup brown sugar

  • 2 tablespoons shao hsing wine

  • 1 tablespoon brown rice Vinegar

  • 2 teaspoons light soy sauce

  • 1 large Red chilli finely sliced on the diagonal - optional


  • 1.

    Heat oil in a hot wok until surface seems to shimmer slightly. Add garlic, cutside down, and sear over medium heat for 1 minute. Add sliced garlic and ginger and lotus root and stir-fry for 3 minutes. Add sugar and stir-fry for 2 minutes or until slightly caramelised.

  • 2.

    Add shao hsing wine and stir-fry for 1 minute. Lastly, add vinegar and soy sauce and stir-fry for a further minute. Serve immediately, garnished with chilli, if desired.


As this is such a simple dish, the crunch and delicate flavour of fresh lotus root is essential. The halved and seared garlic bulb infuses the oil with a subtle garlic flavour, but is not meant to be eaten.

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