In order to save the time of cooking two separate dishes: one veggie and one meat. I cooked them all into a one pot dish with the goodness of garlic, chili pepper, black fungus, shitake mushrooms, carrots, baby corn, twice cooked pork and lotus root using fermented bean curd, white pepper, Shaoxing jiu, fermented rice and a dash of oyster sauce for seasoning/ Sichuan style. I found that lotus root freezes really well if you clean, peel them, clean again and slice them however thick you want and either vacuum seal them or store them in ziplock freezer bags.
From the Kitchen of Eloise 
I am yet to try Lotus root but this looks delicious!!
Oh it is very good dear, lots of fiber and good in clear soups. The Asian stores carry them and they are seasonal, I think they have them during colder seasons. Lotus root are also made into powder/ lotus root powder. The Asian stores carry lotus root powder too in small flat boxes with a lotus flower on it. I have yet experiment with lotus root powder but it might make a good substitute for flour for baking certain cakes. 🙂
Thanks for all the info!! I will look out for it next time I’m in my local Asian store 🙂 x
You are most welcome! 🙂
Thank you for the compliments! 🙂