Stir-fried Pork And Lotus Root
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean pork |
| 1 | lb | Fresh lotus root |
| 2 | T | Sherry |
| 1 | T | Soy sauce |
| 1/2 | t | Salt |
| 2 | T | Oil |
| 1/2 | c | Stock |
INSTRUCTIONS
Slice pork thin against the grain. Peel lotus root and slice thin. Combine sherry, soy sauce and salt. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes). Add lotus root and stir-fry 2 minutes more. Then stir in sherry-soy mixture to blend. Stir in stock and heat quickly, then cook, covered, over medium heat until lotus root is done (about 5 minutes). Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Have you thanked God today?”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 243
Calories From Fat: 89
Total Fat: 10g
Cholesterol: 39.3mg
Sodium: 1013.4mg
Potassium: 684.4mg
Carbohydrates: 21.4g
Fiber: 3.6g
Sugar: <1g
Protein: 15.5g