Peel and cut lotus root into small dice around 2-3 cm in diameter. Bring a large pot of water, add a small pinch of salt, and blanch the lotus root for 1 minute. Transfer out and drain.
Prepare the kung pao sauce and all the other side ingredients.
Heat oil in a wok and fry garlic, ginger, dried pepper, Sichuan peppercorn, and scallion sections over slow fire until aroma.
Place cooked lotus root pieces in, fry for another minute.
Pour in kung pao sauce, add peanuts. Continue frying to make sure the sauce is well coated on each of the cubes. Garnish chopped scallion sections. Mix well. Serve hot.