Sweet and pungent lotus root with pork

Yield: 1 servings

Measure Ingredient
\N \N For this simple and tasty dish, use fresh lotus root if available. You
1 pounds Lotus root
2 slices Fresh ginger root
2 tablespoons Sugar
1 tablespoon Thin soy sauce
\N \N Cornstarch paste
\N can Substitute canned lotus root, though it is less crisp and sweet.
½ pounds Pork butt
1 tablespoon Peanut oil
3 tablespoons Water
2 tablespoons White vinegar

INGREDIENTS

Place pork & ginger in boiling water: simmer for 30 minutes. Immedi- ately transfer pork to bowl of iced water to cool for another 30 minutes. Slice pork with the grain in 2" strips. Wash & peel fresh lotus root. Slice crosswise into ¼" pieces. Blanch for 10 minutes in same water used for pork; drain in cold water. Arrange lotus root in circle of overlapping slices on round serving plate; mound pork in center. Cover & reserve. In wok or saucepan, heat oil to medium hot.

Add sugar, water, soy sauce & vinegar. Stir until sugar is dissolved, then add cornstarch paste to make light sauce. Cook briefly. Pour sauce over lotus root & pork. Allow to marinate for at least 15 minutes before serving. Serve slightly warm.

Submitted By EARL SHELSBY On 02-04-95

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