Prepare the sauce by combining
Soy Sauce (3 Tbsp)
Apple Cider Vinegar (2 Tbsp)
Dark Soy Sauce (1 tsp)
Brown Sugar (1/2 Tbsp)
In a separate small bowl, mix the
Corn Starch (3/4 tsp)
Water (1 1/2 Tbsp)
. Stir well to remove any clumps.
Cooking Oil (2 Tbsp)
in a wok over medium high heat. Add
Lotus Root (2 cups)
and stir-fry until slightly brown; about 2 minutes.
Garlic (2 cloves)
to the wok and stir-fry until aromatic; about 20 seconds.
Stir in the sauce, toss to coat the lotus root slices.
Drizzle in the cornstarch mixture. It should thicken immediately. Give it a quick stir, then turn off the heat.
Transfer the dish to a serving plate, then garnish with
Scallions (to taste)
Red Chili Peppers (to taste)