Step 1

Prepare the sauce by combining soy sauce, apple cider vinegar, dark soy sauce and brown sugar.

Step 2

In a separate small bowl, mix the cornstarch with water. Stir well to remove any clumps.

Step 3

Heat cooking oil in a wok over medium high heat. Add lotus root slices and stir-fry until slightly brown; about 2 minutes.

Step 4

Add garlic to the wok and stir-fry until aromatic; about 20 seconds.

Step 5

Stir in the sauce, toss to coat the lotus root slices.

Step 6

Drizzle in the cornstarch mixture. It should thicken immediately. Give it a quick stir, then turn off the heat.

Step 7

Transfer the dish to a serving plate, then garnish with scallions and red chili.