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Lotus and Pork Sandwiches


Lotus and Pork Sandwiches
1 section lotus rhizome, peeled and thinly sliced
½ pound fatty pork, minced
1 scallion, minced
1 teaspoon fresh minced ginger
1 teaspoon salt
1 teaspoon sesame oil
1 Tablespoon Chinese rice wine
2 egg whites, beaten
4 Tablespoons cornstarch
dash ground black pepper
1 cup vegetable oil, divided
thin soy sauce for dipping, optional

1. Mix pork with scallion, ginger, salt, ground pepper, sesame oil, and wine.
2. Rinse and dry lotus slices with paper towels, and lightly dust one side of each slice with a little cornstarch, then put about two tablespoons of the meat mixture between cornstarch-sided slices and press gently making sure the meat mixture fills but does not go through every hole.
3. Heat a wok or fry pan, blend rest of the cornstarch with the beaten egg whites, dip both sides of the sandwiches in the cornstarch mixture, and fry covering the wok or pan with a lid, for three minutes, then turn them over frying their other side, also covering the pan. Add more oil when next batch of sandwiches goes into the pan.
4. When both sides are golden, drain sandwiches on paper towels, then transfer them to a clean dry platter, and serve with optional dipping sauce on the side.

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