Lotus root stir fry adds a truly spectacular and unusual dish to your vegetarian repertoire. The texture of lotus root is addictively satisfying, not to mention the graphic statement it makes on the table. Available at Japanese markets already boiled and sliced, you can have this dish on the table in about 5 min.

Lotus root is just so special, I can think of a bunch of ways to showcase this ingredient and highlight its pretty, pure white color. • Serve it as a salad with thin slices of cucumber and toss in a mayo-based dressing. • Stir frying gives it additional crisp. In addition to this recipe, match it with snap peas, mushrooms, or string beans. • Add sliced lotus root to soups. It would look great in a light broth with a teeny star pasta and bean sprouts.

Whenever I host a party, I try to offer something unusual that people can try. The lotus root worked perfectly in my party menu featuring all white foods. See more of the recipes and ideas at this link to create a totally chill white scene on your buffet.

MAKES A SMALLISH CRUNCHY SNACK FOR 4 PEOPLE

GET OUT YOUR WOK (OR SKILLET)

1 TB peanut oil
pinch of red pepper flakes

Heat peanut oil over high flame. Add a pinch of red pepper flakes.

STIR FRY

bag of lotus root
1 clove garlic, sliced thinly
6 kumquats, cut into rings
2 TB natural cane sugar

Add lotus, garlic and kumquats to wok, stir fry on high heat for about 2 min. Toss in sugar, stir together an additional minute or so. Serve in bowl or individual cups.

See more recipes and ideas for creating an eye-catching, totally white buffet in 02 An All White Party