Sweet-and-Sour Shredded Lotus Roots（Hangzhou Style）

Ingredients: 
1 lb (500 g) lotus roots
1 tbsp vegetable oil
5 whole Sichuan peppercorns
1 tsp soy sauce
1 tbsp vinegar
1 tbsp sugar
1 tsp cornstarch (cornflour) dissolved in 1 tsp water  
 

Preparation：
Peel, wash, and shred the lotus roots.

Heat the oil in a wok until the oil surface ripples. Roast the peppercorns until brown, then discard. Add the lotus roots shreds and stir-fry 1 minute. Add the soy sauce, vinegar, sugar, and cornstarch mixture. Cook, stirring, until thickened. Remove and serve.