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Stir-fried Pork with Lotus Two Ways


Stir-fried Pork with Lotus Two Ways
2 young lotus leaves, blanched and cut into thin three-inch long shreds
2 Tablespoons chicken stock
1/2 pound pork loin, thin-sliced
1 Tablespoon lotus stem or lotus seed flour
1 Tablespoon vegetable oil
1 slice fresh ginger, minced
1 clove garlic, peeled and minced
1 Tablespoon Chinese rice wine
1 Tablespoon thin soy sauce
2 sections lotus stems, peeled and sliced thin or cut into half-inch dice
1 cup mushroom stock
1 Tablespoon dark soy sauce
1 ounce Yunnan or Smithfield ham, minced
2 scallions, cut into half-inch pieces
1. Steam lotus leaves in chicken stock for one minute, drain and spread these around the edges of a serving plate.
2. Mix pork pieces with lotus flour, and let rest for fifteen minutes.
3. Heat wok or a pan, then add the oil and stir-fry ginger and garlic for half minute, then add pork pieces and stir-fry another minute before adding rice wine, thin soy sauce and the lotus stem pieces. Stir once or twice, then add ham pieces and the mushroom liquid. Cover and simmer for five minutes or until the lotus pieces are tender.
4. Put in the center of the platter, sprinkle scallion pieces on top, and serve.

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