| 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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