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Lotus Root with Pork (stir-fry)
莲藕炒肉
莲藕炒肉
Serves
3
Time
20 min
For
All phases
Po Po sayswhy we make this
“Lotus root is the gentlest of the starchier vegetables: in TCM associated with supporting digestion and qi, in modern reading high in fibre and vitamin C. The crunch is an antidote to all the long-simmered soups.”
Ingredients · 材料
At SeeWoo · Wing Yip
300g (2 sections)
Lotus root (fresh or frozen) 莲藕
peeled, sliced into 3mm rounds
200g
Pork mince 猪肉碎
or thin pork-loin slices
2 tsp
Old ginger 老姜
minced
1 clove
Garlic 蒜
minced
1.5 tbsp
Light soy sauce 生抽
1 tbsp
Glutinous rice wine (Shaoxing) 黄酒/绍兴酒
Shaoxing
1 tsp
Toasted sesame oil 麻油
1 stalk
Spring onions 葱
Method · 做法
1
Slice the lotus root, then drop into cold water with a splash of vinegar to keep it white.
2
Heat 1 tbsp oil in a wok on high heat. Add ginger and garlic, sweat 30 seconds.
3
Add the pork; stir-fry until just cooked, about 2 minutes.
4
Drain the lotus root well. Add to the wok with the soy and Shaoxing. Toss for 3 to 4 minutes until the lotus root is tender-crisp.
5
Drizzle sesame oil. Garnish with spring onion. Serve.
Herbs & safety · 安全
Most of the alcohol cooks off during the boil, but trace amounts can remain. If you are breastfeeding, time feeds two to three hours after eating, or skip the wine.