| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sweet and Pungent Lotus Root with Pork

1/2 pound pork steak
1/2 teaspoon gingerroot, sliced
1/2 pound dried lotus root
1 tablespoon peanut oil
2 tablespoons granulated sugar
3 tablespoons water
1 tablespoon soy sauce
2 tablespoons white distilled vinegar
1 tablespoon cornstarch
3 tablespoons water

1. In a large saucepan over high-heat place pork steak and sliced ginger root in boiling water; reduce heat, and simmer for 30 minutes. Transfer to a bowl of ice water and cool for 30 minutes.
2. Slice the pork with the grain into 2-inch strips.
3. Wash and peel dried lotus root and slice crosswise into 1/4-inch pieces. Blanch for 10 minutes in the same water used to cook the pork; drain and rinse in cold water. Arrange the lotus root in a circle of overlapping slices on a round serving plate; mound the pork in the center and keep warm.
4. In a wok or deep saucepan, heat peanut oil to medium hot. Add sugar, water, soy sauce, and vinegar. Stir until the sugar is dissolved, then add a paste of cornstarch and water and stir until smooth and thickened. Pour the sauce over the lotus root and pork. Keep warm and allow to marinate for at least 15 minutes before serving.

Makes 4 servings.