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Ingredientes
- 1 lb Lotus root
- 1/2 lb Pork butt
- 2 slc fresh ginger root
- 1 Tbsp. Peanut oil
- 2 Tbsp. Sugar
- 3 Tbsp. Water
- 1 Tbsp. Thin soy sauce
- 2 Tbsp. White vinegar
- Â Â Cornstarch paste
Direcciones
- Place pork & ginger in boiling water: simmer for 30 min. Immediately transfer pork to bowl of iced water to cold for another 30 min. Slice pork with the grain in 2" strips. Wash & peel fresh lotus root. Slice crosswise into 1/4" pcs. Blanch for 10 min in same water used for pork; drain in cool water. Arrange lotus root in circle of overlapping slices on round serving plate; mound pork in center. Cover & reserve.
- In wok or possibly saucepan, heat oil to medium warm. Add in sugar, water, soy sauce & vinegar. Stir till sugar is dissolved, then add in cornstarch paste to make light sauce. Cook briefly. Pour sauce over lotus root & pork. Allow to marinate for at least 15 min before serving. Serve slightly hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 4 servings | |
| Calories 176 | |
| Calories from Fat 51 | 29% |
| Total Fat 5.68g | 7% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.02g | |
| Cholesterol 23mg | 8% |
| Sodium 287mg | 12% |
| Potassium 647mg | 18% |
| Total Carbs 22.29g | 6% |
| Dietary Fiber 4.4g | 15% |
| Sugars 6.41g | 4% |
| Protein 9.82g | 16% |
