White-cooked pork with lotus root

Yield: 6 Servings

Measure 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

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, .

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