Chao Lian Ou (stir-fried Lotus Root With Pork)
Chao Lian Ou, or Stir-Fried Lotus Root with Pork, is a classic dish in Putian (Henghwa) Cuisine. The combination of crunchy lotus root and tender pork creates a delightful texture and flavor that is sure to please your taste buds.
Ingredients
- 300g lotus root, thinly sliced
- 250g pork, thinly sliced
- 2 cloves garlic, minced
- 1 red chili, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil
Instructions
- Marinate the pork with soy sauce, Shaoxing wine, sugar, and salt for 15 minutes.
- Heat 1 tablespoon of vegetable oil in a wok over high heat. Stir-fry the pork until cooked, then remove from the wok and set aside.
- Heat the remaining oil in the wok. Add garlic and red chili, and stir-fry until fragrant.
- Add the lotus root slices and stir-fry for 3-4 minutes until slightly tender.
- Return the cooked pork to the wok. Add oyster sauce and white pepper, and stir-fry for another 2-3 minutes.
- Transfer to a serving plate and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Wok Cutting board Knife Bowl for marinating
Tools
Stovetop
Serving suggestions
Serve the Chao Lian Ou with steamed rice for a complete meal.
Tips & tricks
Be sure to slice the lotus root thinly for even cooking.
Cost
$10