Subscribe to FeedI love lotus roots! Not only in the popular Cantonese style soup, but also simply stir-fried. I love the crispy texture of lotus roots in stir-fries - neverthless, the lotus root is not entirely flavourful in stir-fries, hence you can use strongly flavoured condiments like today's minced taucu (yellow bean paste). For today's feature, I fried the lotus roots with some pork in garlic and minced taucu. Very simple. Other variations include adding Nam Yu (red bean curd paste) as the main condiment.
I do hope you will give this a try. Very savoury and appetising! YUM!
This recipe is part of my Yuen Chun Recipes.
1 lotus root, thinly sliced (skin removed)
4 cloves garlic, minced
1 cup pork or chicken, sliced
Green onions, for garnish (optional)
1 tablespoon taucu (yellow bean paste)
1 teaspoon light soy sauce
1 teaspoon sugar
Method:
Firstly, heat up wok until almost smoking. Add 3 tablespoons cooking oil and swirl to coat. Add lotus roots and fry till slightly crisp. Remove from wok. Turn heat to low and add garlic. Once aromatic, add pork. Add in condiments and lotus roots. Fry to stir well.
Garnish with green onions. Serve hot with rice.
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