• Make a dry caramel with the sugar over medium heat.
  55 g sugar
• Once the caramel is ready, carefully pour in the water (watch out for steam; turn on the range hood if you like). The caramel will dissolve into the water.
  0.5 cup water
• Add the frozen lotus root to the wok and cover with enough water to fully submerge it.
  500 g frozen lotus root
• Add the vinegar, soy sauce, garlic, and neutral oil.
  1 tablespoon rice vinegar, 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 clove garlic, minced, 1 tablespoon neutral oil
• Bring to a boil over medium heat. As the liquid reduces, spoon the sauce over the lotus root so it is well coated.
• Add the sesame oil and stir well.
  2 tablespoons sesame oil
• Serve garnished with sesame seeds.
  1 teaspoon sesame seeds

If using whole fresh lotus root, follow these steps:

• Slice the lotus root into 0.5 cm-thick rounds. Soak in cold water for 30 minutes.
  500 g lotus root, peeled and trimmed
• Bring a saucepan of water to a boil. Add the vinegar and blanch the lotus root slices, uncovered, for 5 minutes.
  1 teaspoon rice vinegar
• Rinse under cold water and drain.
• Heat the neutral oil in a wok. Stir-fry the sliced lotus root for a few minutes, until slightly softened and translucent.
  1 tablespoon neutral oil
• Add enough water to almost cover, then add the garlic and soy sauce. Stir and cover.
  2 cloves garlic, minced, 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce
• Reduce the heat to low and cook for 40 minutes. Lift the lid occasionally and turn the slices so they brown evenly. Add more water if needed.
• Add the sugar and stir to combine. Cover and simmer for another 20 minutes.
  100 g sugar
• Uncover and increase the heat to medium-high. Stir and gently turn the lotus root, then braise for 10 to 12 minutes, until each slice is glossy and almost all the liquid has evaporated.
• Braised lotus root
• Remove from the heat and stir in the sesame oil. Sprinkle with sesame seeds.
  2 teaspoons sesame oil