Stir fried Lotus Root

This classic Cantonese dish is a symphony of flavors and textures, featuring the delightful crunch of lotus root, the savory richness of pork, and a medley of aromatics and seasonings. It’s a quick and easy meal that’s perfect for a weeknight dinner or a light lunch.

Ingredients:

For the Lotus Root:

 1 pound (450 grams) lotus root, peeled and thinly sliced (about 1/8-inch thick)

 2 tablespoons cornstarch

 1 tablespoon Shaoxing wine or dry sherry

 1 tablespoon soy sauce

 1/2 teaspoon salt

For the Stir-fry:

 2 tablespoons vegetable oil, divided

 2 cloves garlic, minced

 1 tablespoon minced ginger

 1 small onion, thinly sliced

 1 red bell pepper, thinly sliced

 1/2 cup (125 grams) pork, thinly sliced

 1 tablespoon soy sauce

 1/2 teaspoon sugar

 1/4 teaspoon salt

 1/4 teaspoon black pepper

 2 tablespoons chopped green onions

Instructions:

1. Prepare the Lotus Root:

   a. In a medium bowl, combine the sliced lotus root, cornstarch, Shaoxing wine, soy sauce, and salt. Toss well to coat the lotus root evenly. Set aside.

2. Marinate the Pork:

   a. In a separate bowl, combine the pork, 1 tablespoon soy sauce, sugar, salt, and black pepper. Mix well and marinate for 10 minutes.

3. Begin Stir-frying:

   a. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.

   b. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.

4. Add the Vegetables:

   a. Add the onion and bell pepper to the wok and stir-fry for 2-3 minutes until softened.

5. Cook the Pork:

   a. Add the marinated pork to the wok and stir-fry for 3-4 minutes until the pork is cooked through.

6. Incorporate the Lotus Root:

   a. Add the lotus root mixture to the wok and stir-fry for 5-7 minutes until the lotus root is tender and slightly translucent.

7. Final Touches:

   a. Season the stir-fry with an additional 1 tablespoon of soy sauce and adjust salt and pepper to taste.

   b. Garnish with chopped green onions and serve immediately over steamed rice.

Nutritional Information per Serving (2 cups):

 Calories: 450 kcal

 Fat: 15 g

 Saturated Fat: 4 g

 Cholesterol: 75 mg

 Sodium: 750 mg

 Carbohydrates: 50 g

 Fiber: 5 g

 Sugar: 5 g

 Protein: 30 g

Tips:

 For a spicier dish, add a pinch of red pepper flakes to the pork marinade or to the stir-fry.

 You can also add other vegetables to this dish, such as carrots, celery, or snow peas.

 If you don’t have pork, you can substitute chicken, beef, or tofu.

 To make the lotus root slices more evenly cooked, blanch them in boiling water for 2-3 minutes before stir-frying.

 Serve the stir-fried lotus root with a side of steamed rice or noodles for a complete meal.

Enjoy this delicious and nutritious stir-fried lotus root with pork!