| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 2 | lb | Pork |
| 1 | lb | Lotus root |
| 2 | tb | Red bean cheese (see recipe) |
| Water to cover | ||
| 1 | ts | Salt |
| 1 | ds | Pepper |
| 2 | ts | Cornstarch |
| 2 | tb | Water |
INSTRUCTIONS
1. Cut pork in 1-1/2 inch cubes. Peel lotus root and split open slightly. Mash red bean cheese. Place in a heavy saucepan. 2. Add water, salt and pepper. Bring to a boil, then simmer, covered, 45 minutes. Remove lotus root; slice thin and set aside. 3. Blend cornstarch and remaining cold water to a paste. Add to liquids in pan and cook, stirring, to thicken. Return lotus root only to reheat. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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