- Slice lotus roots into 0.6cm thick discs. Soak them in cold water for 30 mins.
- In a pot, boil some water. Add 1 tsp vinegar and blanch the lotus root slices for 5 mins, uncovered. Rinse in cold water and strain.
- In a non-stick pan, heat oil over medium-high heat. Stir-fry the sliced lotus roots for a few minutes until slightly softened.
- Add 2¼ cups of water, chopped garlic and soy sauce. Stir and leave to cook covered. Turn the heat to low and cook for 40 mins. Occasionally open the lid and turn them over to brown evenly. Add more water if necessary.
- Add rice syrup or sugar and stir through. Cover and let it simmer for another 20 mins.
- Remove cover and turn the heat up to medium-high. Carefully stir and leave to braise for 10-12 mins, until each slice is shiny and most of the liquid is evaporated.
- Remove from the heat and stir in sesame oil, then serve with a sprinkling of sesame seeds. Enjoy as a dish with rice and other dishes. Store in an airtight container and keep refrigerated up to 2 weeks.