Sweet and Pungent Lotus Root with Pork
Dried lotus root can be purchased in Asian specialty markets.
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
1/4 cup water
- 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.
- Slice the pork with the grain into 2-inch strips.
- 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.
- 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.