| 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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