Sweet And Pungent Lotus Root Food

SWEET AND PUNGENT LOTUS ROOT WITH PORK

Steps:

• Place pork and 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 and peel fresh lotus root. Slice crosswise into ¼ inch 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 and reserve. In wok or saucepan, heat oil to medium hot. Add sugar, water, soy sauce and vinegar. Stir until sugar is dissolved, then add cornstarch paste to make light sauce. Cook briefly. Pour sauce over lotus root and pork. Allow to marinate for at least 15 minutes before serving. Serve slightly warm.

SWEET-AND-PUNGENT LOTUS ROOT

Steps:

• 1. Peel lotus root. Cut lengthwise in half then slice very thin. Soak 10 minutes in ice water and drain. 2. Meanwhile bring remaining water to a boil then pour over lotus root and let stand 2 minutes. Drain. Cool under cold running water and drain again. 3. Heat oil. Add Tabasco Sauce and stir in quickly. Pour into a cup. Add sugar, vinegar, soy sauce and sesame oil, blending well. 4. Place lotus root in a bowl, pour dressing over and toss. Refrigerate, covered, only to chill (about 20 minutes). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.