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Stuffed Lotus Root


Stuffed Lotus Root
1 Tablespoon vegetable oil
2 Tablespoons lean pork, minced
2 Tablespoons cooked or canned bamboo shoots, minced finely
1 Chinese black mushroom, soaked, stem discarded, and finely minced
2 Tablespoons Chinese yellow rice wine
1 teaspoon thin soy sauce
1/2 cup glutinous rice, cooked in boiling water for ten minutes, then drained and set aside
3 sections lotus roots, peeled, then separated between each section
1 egg white, beaten until foamy, optional
3 Tablespoons cornstarch, optional
2 cups vegetable oil, optional
1. Heat wok or fry pan, add oil, then add pork, bamboo shoots, and minced mushroom and stir fry for two minutes.
2. Mix rice wine and soy sauce, and stir fry one minute more, add the cooked glutinous rice, and set aside to cool.
3. Using a chop stick, push some glutinous rice into the lotus root from both ends, packing it loosely.
4. Bring two quarts of water to the boil, add stuffed lotus roots, reduce heat and simmer for forty minutes. Remove and allow to cool for fifteen or twenty minutes, then slice and serve.
Note:: Another option when using this recipe: Dip stuffed slices in the egg white, then dust them with cornstarch. Heat oil in a deep pot and fry half of the slices until crispy, drain them, and repeat with the rest of the slices.

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