1/2tablespoonoyster sauceor use more soy sauce for a vegan dish
1tablespoonrice wineor mirin or white wine
1tablespooncorn syrupor oligodang
Cut the tough ends of the lotus root, and peel the skin with a potato peeler.
Cut the lotus root in half lengthwise and then into bite size pieces. Rinse in water. Add 2 tablespoons vinegar in 3 cups of water, and soak the lotus root for 20 to 30 minutes.
Cut the peppers and mushrooms into small bite size pieces.
Heat a large skillet with two tablespoons oil. Add the garlic and lotus root, and lightly sprinkle with salt. Stir fry until the lotus root pieces turn translucent, 3 to 5 minutes, stirring occasionally.
Add the mushrooms, and stir fry until the mushrooms turn soft, 2 to 3 minutes.
Add the peppers, and stir fry until the peppers are slightly wilted, 2 to 3 minutes. Stir in the soy sauce, oyster sauce, rice wine, and corn syrup. Continue to cook, stirring well, until the sauce is almost gone, 2 to 3 minutes. Drizzle the sesame oil at the end, and sprinkle with the sesame seeds to serve.