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Slice the lotus root into 5 mm slices.
Bring a pot of water to boil and cook the lotus root slices for 10 minutes. You can periodically test a piece to see if it is cooked enough for you. It should be slightly soft but still crunchy.
While the lotus root is cooking, mix all the ingredients in Sauce Part 1 (chili flakes - 5 spice) in a heat-proof bowl.
Heat 2 tbsp of oil until smoking in a clean pan then pour it over the sauce powders.
Mix well, add Sauce Part 2 (sugar - oyster sauce) into the bowl, and mix again.
Drain and rinse the cooked lotus roots in cool water.
Toss them with the sauce and some freshly cut bird's eye chilli.
And your side dish is done!