Prepare lotus root by peeling off skin. Then slice the root finely (discard the ends)
Slice garlic cloves and ginger into thin matchsticks
Place soy sauce, rice wine, sesame oil into a small mixing bowl and mix well
In a large fry pan or wok, add ½ oil and heat over high heat. Once hot, add sliced ginger, garlic, mushrooms and onions to the fry pan and do a quick stir fry. Once garlic and ginger start to brown, remove the mix from the fry pan and set aside for later
Add remaining oil to the fry pan and then sliced lotus roots. Stir fry lotus roots for about 1-2 minutes and then flip over to fry the other side to golden brown as well
Add soya sauce/rice wine mixture to the fry pan. Keep moving the lotus roots, so the sauce fully covers them
Once liquid is all absorbed, add stir fried ginger, garlic and mushrooms back into the fry pan. Toss lotus roots together with stir fried ginger, garlic and chilli for about 1 minute
.Remove and place on a serving plate. Wash and roughly chop coriander. and scatter over the serving plate
