Stir fry lotus root with egg tofu

Lotus root is a common ingredient found in the wet market and usually comes covered in mud or pre-cleaned. I would usually choose the cleaned ones as I find it troublesome to wash off the mud. I love to cook it in soup with pork ribs and a handful of peanuts. One day, I saw on the Facebook cooking group with members sharing their different ways of cooking lotus root and got inspired to try out a new way of cooking! Then I got the idea to try stir fry lotus root with what I had in my fridge. Love the crunchiness of lotus root in this dish! 

Ingredients
Lotus root
Egg tofu
Dried shitake mushrooms
Capsicums (red, yellow and green)
Garlic
Oyster sauce
Soya sauce
Sugar

Recipe
1. Cut lotus root into thin slices and soak in vinegar solution to prevent it from darkening. Soak the dried mushrooms in water till fully constituted. Cut the capsicums into small cubes and egg tofu into pieces.
2. Pan fry the egg tofu on each side for 2-3 minutes in a saucepan till it is brown. Remove and set aside.
3. Pat the lotus root dry with a kitchen towel then pan fry in the same saucepan for 2-3 minutes. Remove and set aside. 
4. Prepare the sauce in a bowl by adding water (from soaking mushrooms), oyster sauce, soya sauce and sugar.
5. Heat up the wok and add some oil. When the oil is hot, add garlic to fry till fragrant. Then add capsicum cubes to stir fry before adding mushrooms.
6. Pour in the sauce and let it cook for a while. Prepare cornstarch solution and add in to thicken the sauce.
7. Once the sauce thickens, then return the lotus root and tofu back to the wok. Stir fry and coat the sauce evenly and it is done.