Yen Can Cook ~ Lotus Root & Pork Belly Stir Fry

Lotus root is more common to use as ingredient for cooking soup, for example the classic Cantonese boiled soup – Lotus root pork ribs soup. But it is also suitable to combine with other vegetables as a stir fry dish to enjoy its delightful crunchiness.  

Today’s recipe features a combination of lotus root and pork belly with soy sauce, best to serve with steamed rice.

Ingredients (Serve: 3-4)

250g lotus root

Note: get those with 9 holes on the cross section which is best for stir fry.

200g pork belly, thinly sliced

1 fresh red chili/a few bird eye chili, sliced

3 gloves garlic, chopped

1 stalk spring onion, cut into to 2 inch length

1 tablespoon soy sauce

1 teaspoon chicken stock powder

Cooking oil

Salt and sugar to taste

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Step 1: Wash lotus root carefully to remove all traces of mud. Skin peeled, cut into round slices then cut into thick strips. Soaking them in water for 20 minutes to remove excessive starch and prevent oxidation. 

Step 2: Bring a pot of water to a boil, then blanch the lotus root for one minute. Drain and set aside.

Step 3: Heat a wok over high heat, add the cooking oil. Sear the pork belly until browned on both sides. Add the garlic, turn to medium heat and stir-fry for a minute.

Step 4: Add in the blanched lotus root (Step 2) and chili, stir fry for one minute. Add in soy sauce, chicken stock powder and spring onion, continue to stir fry for another 30 seconds.

Step 5: Add salt and sugar to taste. Serve.

HAPPY COOKING!  #stayhealthy #staysafe

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