Lotus root is one of my favorite vegetables (unfortunately, Mr. Fix-it isn't a big fan). One of the easiest ways to prepare this is to stir fry the vegetable and add some ground pork. Measurements are vague because I'm a cook-what-you-have-on-hand kind of cook.
Lotus root (one medium or two small)
garlic, two cloves
ground pork, about 1/2 pound
rice wine or sherry
1. Add a bit of soy sauce, corn starch, rice wine, and white pepper to the ground pork. Mix well and let marinate while you prepare the lotus root.
2. Peel the lotus root, slice each section in half (across the length), then cut into 1/8 inch slices. If you do this ahead of time, place the lotus root in some water because it will discolor, like a potato.
3. Heat a small amount of oil (maybe a tablespoon or less), then stir fry the lotus root until it is cooked through. The lotus root will turn slightly translucent. Sorry that I can't give you an exact time, but it will be a few minutes (at least).
4. Remove the lotus root to another dish temporarily.
5. Add a tiny bit of oil to the pan, heat, and add the garlic. Then add the pork and cook through.
6. Add the lotus root and heat through. You could add a corn starch gravy, but usually the lotus root provides enough starch.
Sorry, no picture because quite frankly, the photo didn't look too appetizing, but the end result tasted good. This would be good with some ginger, but I left that out because Mr. Fix-it doesn't like ginger.