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Peel the lotus root skin. Cut it into thin shreds. Soak it into cold water.
Seed the green pepper and cut it into thin shreds.
Seed the red dry chilies and cut it into thin shreds.
Heat up your wok and add some oil. Throw in the shredded pepper, shredded ginger, white part of spring onion, some garlic, and the dried hot chilies. Stir them on medium-high heat for 1 minute.
Add some salt and sugar at this point so the seasoning has enough time to balance out the spiciness. Stir until the pepper just about to turn soft. Then add in the well-drained lotus root. Stir everything together.
The lotus root will take about 3-4 minutes to cook. Just be patient. Wait for it to become plyable. Add 2.5 tsp of soy sauce or to taste. Take it out to serve.