| 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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