I guess this dish is very suitable for hot weather countries. This dish is sweet ( from the syrup flavoured with soy sauce ) and crunchy ( from the lotus root ). My princess likes it and it's a good keeper too.
I'll cook a bit more each time and keep some in the fridge. The best part is that it can be consumed straight away after taking out from the fridge and no reheating required. :))
1 1/2 cup of lotus root - peeled and cut into thin slices
3 cups water
1 tbsp rice vinegar
2 tbsp sesame oil
2 tbsp brown sugar
3 tbsp soy sauce
1 tbsp water
1 tsp honey
Bring water and vinegar to boil in a wok.
Add in lotus root and cook for 20 minutes.
( to avoid bitterness )
Preheat wok with sesame oil and add in lotus root.
Saute the lotus root for 2 minutes.
Add in sauce and stir fry till all the sauce had absorb into the lotus root.
Dish up and sprinkle with toasted sesame seeds.
Recipe adapted from Allrecipes with some changes. :)