Korean Lotus Root and Shrimp Stir-fry

Thinly slice 220 g lotus root, soak it in vinegar water for 5 minutes, rinse it, and drain it in a sieve. Clean 180 g shrimp and press away surface moisture as well. Wet ingredients release water instead of stir-frying cleanly, and that moisture can dilute the soy seasoning. Heat 1 tablespoon cooking oil over medium heat and start with 1 teaspoon minced garlic and 80 g onion. Once the garlic is fragrant and the onion begins to look translucent, add the lotus root and raise the heat to medium-high. Toss it for about 2 minutes, stopping this stage when only the edges are translucent and the centers still feel crisp. Add the shrimp. As soon as they are roughly halfway pink, pour in 1.5 tablespoons soy sauce and 1 tablespoon oligosaccharide syrup, then raise the heat to high. Let the seasoning bubble and toss everything briskly for about 1 minute. Turn off the heat when the shrimp are fully pink, the pieces look glossy, and no loose sauce pools on the pan. Mix in 1 teaspoon sesame oil with the residual heat. Extending that final minute to soften the lotus root further can overcook the shrimp first, so retain the lotus root's bite instead.