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