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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Chinese, Meats 4 Servings

INGREDIENTS

1 lb Lotus root
1/2 lb Pork butt
2 Slices fresh ginger root
1 tb Peanut oil
2 tb Sugar
3 tb Water
1 tb Thin soy sauce
2 tb White vinegar
Cornstarch paste

INSTRUCTIONS

Place pork & ginger in boiling water: simmer for 30 minutes. Immediately
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 1/4" 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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