Take fresh lotus stem, peel off the skin using a vegetable peeler. Slice them thinly using a slicer or using knife. Now add this to the boiling water and cook for 2 minutes until it is slightly tender. Strain this through a colander and rinse with cold water. Set aside so it drains completely.

Now make sauce. Heat 1 tablespoon oil in a wok, add in finely chopped garlic, spring onion white part along and stir fry for a minute.

Now add in tomato ketchup, soy sauce, red chilli sauce, vinegar and mix well. Add in red chilli powder, red chilli flakes, salt, sugar, black pepper powder and mix well.

Pour in ¼ cup of water into this and mix well. Bring it to a full boil. Now add in cornstarch mixed with water into the sauce and cook for couple of minutes till it thickens. Set aside so we can fry the lotus stem.

Heat oil for deep frying. Let it heat up.

Take the strained lotus stem in a bowl, add some salt and cornstarch and toss to coat the lotus stem with the cornstarch.

Now drop the cornstarch coated lotus stem in hot oil and fry till golden and crispy. It will take 6 to 8 minutes. Strain this using a slotted spoon and place it on some paper towel. Repeat until all the lotus stem is fried.

Now reheat the sauce and add the fried lotus stem into the sauce and toss to combine. Turn off heat immediately, add in spring onion greens and serve immediately.