Title: White-Cooked Pork with Lotus Root
Categories: Meat
Yield: 6 Servings

2 lb Pork
1 lb Lotus root
2 tb Red bean cheese (see recipe)
Water to cover
1 ts Salt
1 ds Pepper
2 ts Cornstarch
2 tb Water

1. Cut pork in 1-1/2 inch cubes. Peel lotus root and split open
slightly. Mash red bean cheese. Place in a heavy saucepan.

2. Add water, salt and pepper. Bring to a boil, then simmer, covered, 45
minutes. Remove lotus root; slice thin and set aside.

3. Blend cornstarch and remaining cold water to a paste. Add to liquids
in pan and cook, stirring, to thicken. Return lotus root only to reheat.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.