White-cooked pork with lotus root
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Pork |
| 1 | pounds | Lotus root |
| 2 | tablespoons | Red bean cheese (see recipe) |
| Water to cover | ||
| 1 | teaspoon | Salt |
| 1 | dash | Pepper |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Water |
Directions
1. Cut pork in 1-½ inch cubes. Peel lotus root and split open slightly. Mash red bean cheese. Place in a heavy saucepan.
2. Add water, salt and pepper. Bring to a boil, then simmer, covered, 45 minutes. Remove lotus root; slice thin and set aside.
3. Blend cornstarch and remaining cold water to a paste. Add to liquids in pan and cook, stirring, to thicken. Return lotus root only to reheat.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .