Peel lotus root and trim off the tough ends. Thinly slice the lotus root into rounds 1/4 inch thick. Place the slices into the bowl of ice water, then remove and pat dry.

Add 2 quarts water to a medium saucepan over high heat and bring to a boil. Add the lotus root slices and reduce the heat to medium. Simmer for 5 minutes, uncovered. Strain the roots and rinse under cold running water. Allow to drain thoroughly and pat dry.

Heat a frying pan over medium-high heat. When the pan is hot, add the oil and stir fry the blanched root slices for about 3 minutes.

Add 2 cups water, garlic, and soy sauce. Stir and cover. Reduce heat to low, and simmer for 25 minutes. Occasionally uncover and turn the roots over to brown evenly. Add more water if necessary.

Add the sugar and stir gently so the sugar dissolves.

Turn the heat to medium-high. Carefully stir and turn over the roots.

Continue cooking for 10 to 12 minutes or until most of the liquid is evaporated.

Remove from heat and stir in the sesame oil and sesame seeds. Serve immediately.