At the start of the year, we eat auspicious foods to attract good luck. Friday ushers in the new year according to the lunar calendar, welcoming the year of the Earth Dog.

Babs Miyano-Young of Pacific Heights often prepares a tasty and stunning version of one good-luck food: the root of the lotus plant.

In Chinese culture, the lotus is a symbol of endurance, persistence and hope. Its beautiful flowers and the useful plant grow out of adversity — mud.

Several parts of the plant are valued. The satisfying root is a useful ingredient, and round leaves are used to wrap foods before cooking. Its flower is celebrated and white seeds are served in lo han jai, or monk’s food.

Miyano-Young quickly braises lotus root rounds in a delicious sauce that goes well with the bland, crunchy vegetable. To sweeten it, instead of white sugar, she uses coconut sugar. Coconut aminos, a stand-in for soy sauce, eliminates the wheat that’s in traditional soy sauce. Vietnamese bottled chili sauce makes the sauce come alive.

Avocado and sesame oils round out this stunning dish. After simmering in the sauce, the lotus rounds turn a deep brown with an attractive lacquered shine.

In addition to being tasty, this creative dish is gluten-free and vegan, reflective of most of the food Miyano-Young cooks. Seven years ago, she noticed that her joints were becoming stiff and that she and her well-known painter husband, Doug Young, were getting forgetful. So she eliminated white sugar from their diets and began cooking gluten-free, and she believes that she and Doug, and their daughters Jhana and Reiki, are healthier and sharper from the changes.

Miyano-Young’s artistic talents as a jewelry maker and flower artist shine through in her plating of the holiday dish. With garnishes of snow peas and red chili peppers, her lucky lotus root is almost too beautiful to eat — but is sure to attract good luck.

SELECTING AND PREPARING LOTUS ROOT

>> Select the smaller, younger roots with fewer blemishes.

>> Choose those with the ends intact. If the root is cut, mud could have seeped in.

>> To prepare the root, cut and discard both ends and remove skin with a peeler.

>> Slice into 1/8-inch rounds. When you get to the end, it may be hard to hold, so keep the cut pieces intact and press together while cutting to help with leverage.

GOOD LUCK LOTUS ROOT

By Babs Miyano-Young

• 1 large segment fresh lotus root
• 6 tablespoons avocado oil (substitute vegetable oil or refined coconut oil)
• 2-1/4 tablespoons sesame oil, divided
• 9 tablespoons coconut aminos (substitute soy sauce), divided
• 9 tablespoons coconut sugar (substitute brown or white sugar), divided
• 2-1/4 teaspoons chili garlic sauce, divided
• 1/2 cup water, as needed
• 12 blanched snow peas and chili peppers or tomatoes, for garnish

Wash and cut off ends of lotus root. Peel and cut into 1/8-inch rounds. Check slices to be sure everything is peeled thoroughly. If not, finish peeling. Set aside.

In large cast iron skillet over medium-low, heat avocado oil. Add 3/4 tablespoon sesame oil, 3 tablespoons coconut aminos, 3 tablespoons coconut sugar and 3/4 teaspoon chili garlic sauce. Stir until sauce is mixed and add as much lotus root as will fit in one layer. Add water as needed to keep sauce from burning.

You may need to cook the lotus in three batches. Simmer about 3-4 minutes per side so lotus is cooked and glazed a dark brown. When done, remove lotus from skillet and add about 1/8 cup water to deglaze pan before adding next round of lotus. Repeat process, but do not add any additional avocado oil.

Plate lotus root and garnish with snow peas and chilies or tomatoes to add a good-luck red color. Serve at any temperature. Serves 4 as a side dish.

For a potluck offering, triple the recipe.

Approximate nutritional information, per serving: 320 calories, 29 g fat, 3.5 g saturated fat, no cholesterol, 850 mg sodium, 13 g carbohydrate, 2 g fiber, 1 g sugar, 1 g protein.

Lynette Lo Tom, author of “The Chinese Kitchen,” is fascinated by old-fashioned foods. Contact her at 275-3004 or via instagram at @brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.