Prepare the bath: Mix water with lemon juice or vinegar in a bowl. Soak the sliced lotus root for 10 minutes to prevent oxidation and maintain its beautiful color.

Wash and slice: Rinse the lotus root thoroughly, peel off the outer skin, and slice it into ⅛-inch thick rounds.

Blanch the slices: Bring a pot of water to a boil and add your soaked lotus root slices. Blanch them for 2 minutes, then drain and rinse with cold water to stop the cooking process.

Mix the sauce: In a mixing bowl, combine soy sauce, sesame oil, sugar, cornstarch, and a little water. Whisk until smooth to create a flavorful stir fry sauce.

Stir-fry with spices: Heat a splash of oil in a wok or frying pan over medium-high heat. Add the minced ginger, sriracha, garlic, and the blanched lotus root. Stir-fry for 2-3 minutes until lightly golden and fragrant.

Add the sauce: Pour the prepared stir fry sauce into the pan and stir well. Continue cooking until the sauce thickens and beautifully coats the lotus root slices.

Garnish and serve: Top with chopped green onion tops and any remaining chili peppers for an extra pop of color. Serve this delightful dish immediately while hot and fresh!