Title: Sweet and Pungent Lotus Root with Pork
Categories: Chinese, Meats
Yield: 4 Servings

1 lb Lotus root
1/2 lb Pork butt
2 Slices fresh ginger root
1 tb Peanut oil
2 tb Sugar
3 tb Water
1 tb Thin soy sauce
2 tb White vinegar
Cornstarch paste

Place pork & 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 & peel fresh lotus root. Slice
crosswise into 1/4" 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 & reserve.

In wok or saucepan, heat oil to medium hot. Add sugar, water, soy sauce &
vinegar. Stir until sugar is dissolved, then add cornstarch paste to make
light sauce. Cook briefly. Pour sauce over lotus root & pork. Allow to
marinate for at least 15 minutes before serving. Serve slightly warm.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini