Quarter lotus root slices and deep fry in deep-fryer at 370 °F for 10 min or until golden, drain on paper towels.
Warm cheese curds in sealed plastic bag in warm water
While lotus root is cooking, reduce stock in saucepan to about 1 C. Lower heat to a simmer. Slowly add corn starch and continue cooking until thickened. Add soy sauce to taste.
Place lotus root on a plate, top with cheese curds and cover all with sauce. Serve hot.
* substitute any vegetable that can be deep fried (celeriac, carrot, okra)
