Sweet and pungent lotus root with pork
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| Cornstarch paste | ||
| 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 |
Directions
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