| 8 | 15 | 117 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 5 min | 4 |
| 2 cup | Lotus root, boiled, drained (*use raw, peeled and thinly sliced) |
| 3 clove(s) | Garlic (minced) |
| 1 piece, 1-inch | Ginger root (thinly sliced) |
| 3 tbsp | White balsamic vinegar |
| 1 tsp | Maple syrup, pure |
| 2 tbsp | Soy sauce, tamari |
| 1 tbsp | Sesame oil |
| 1/2 tsp | White pepper |
1. Fill a medium pot with water and place on high heat, allowing the water to come to a boil
2. Once the water boils, add in the lotus root slices. Boil for 2 minutes, remove from boiling water. Use a strainer to rinse the lotus root with cold water several times|
3. To make the sauce, combine garlic, ginger, balsamic vinegar, maple syrup, tamari, sesame oil, and white pepper into a small bowl and mix well.
4. Place the rinsed lotus root on a dish and pour the sauce over. Give the lotus root a good stir to make sure every piece is covered
| Vegetables | 1.8 |
