White-cooked Pork With Lotus Root

Stingy, selfish people who don’t give to God and their church are often the most unhappy, joyless people. You’ve seen a selfish child gripping a toy in both hands, refusing to share with her little brother, crying and screaming, “Mine, mine, mine!” She’s definitely not a happy child. Many Christian are holding their wallets in both hands and as they hear a message on giving they begin screaming, “Mine, mine, mine!” They are not happy people.

Rod Rogers

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Chinese	Meat	6	Servings

INGREDIENTS

2	lb	Pork
1	lb	Lotus root
2	T	Red bean cheese, see recipe
		Water to cover
1	t	Salt
1	ds	Pepper
2	t	Cornstarch
2	T	Water

INSTRUCTIONS

Cut pork in 1-1/2 inch cubes. Peel lotus root and split open  slightly.
Mash red bean cheese. Place in a heavy saucepan. Add water,  salt and
pepper. Bring to a boil, then simmer, covered, 45 minutes.  Remove
lotus root; slice thin and set aside. 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 660 Calories From Fat: 522 Total Fat: 57.8g Cholesterol: 96mg Sodium: 1563.5mg Potassium: 562.9mg Carbohydrates: 14.8g Fiber: 2.4g Sugar: <1g Protein: 19.6g