Trim the ends off the lotus root and peel off the skin. Use a mandolin or a very sharp knife to cut the bulb(s) crosswise into ¼-inch slices. Cut the scallions crosswise into ½-inch pieces.
Heat the oil in a wok over high until very hot. Add the lotus root and the dried chilies and stir-fry for 30–60 seconds, using the wok spatula to separate the lotus slices where they are sticking together.
Add the broth to the wok and cook everything, stirring gently so that the lotus cooks evenly, until the broth bubbles away and has the texture of a thick sauce, about 1 minute. The lotus will start to soften just a tiny bit.
Add the scallions, salt and chili oil to the wok and gently stir-fry everything for 1 minute, so the scallion starts to soften. Add the pickles and stir for a few seconds, to heat them through, before transferring everything to a serving bowl.
