Keto Lemon Grass & Ginger Lotus Stem Stir-Fry

1.Prepare the lotus stem: Peel and thinly slice the lotus stem. If using fresh, blanch in boiling water for 2-3 minutes, then drain and pat dry. If using frozen, thaw and pat dry.

2.Heat the oil in a large wok or skillet over medium-high heat.

3.Add minced garlic, grated ginger, sliced lemongrass, and red chilies to the hot oil. Stir-fry for 1-2 minutes until fragrant.

4.Add the sliced lotus stem to the wok. Stir-fry for 5-7 minutes, or until the lotus stem is tender-crisp and slightly browned.

5.Add the kangkong or Chinese garlic greens and chopped green onions. Stir-fry for another 2-3 minutes until the greens are wilted.

6.Pour in the tamari (or coconut aminos), fish sauce (if using), and sesame oil. Toss everything together to coat evenly.

7.Season with salt and black pepper to taste. Stir-fry for one more minute.

8.Remove from heat and transfer to a serving dish. Garnish with fresh cilantro before serving.