Cherry & Dennis Helper Habitat
Cantonese Lotus Root and Pork Slice Stir-fry
蓮藕炒肉片
Recipe overview
Crisp lotus root slices and tender pork are stir-fried separately, then combined for a simple Cantonese home dish.
01
Ingredients
Main ingredients
- 300 g lotus root
- 350 g pork loin
- 3 cloves garlic
- 2 stalks spring onions
Stir-fry seasoning
- 1 tbsp light soy sauce
- 2 tsp cornstarch
- 2 tbsp neutral cooking oil
- 1/2 tsp sugar
- 1/4 tsp salt
- 60 ml water
02
Tools
- two boards and knife
- peeler
- soaking bowl
- marinating bowl
- wok with lid
- spatula and tongs
- food thermometer
03
Steps
Step 1
Wash and peel
Wash lotus root under running water and peel the skin.
Step 2
Slice lotus root
Cut lotus root into rounds about 3 mm thick.
Step 3
Rinse and soak
Swish slices in clean water and briefly soak to prevent browning; drain before frying.
Step 4
Slice pork
Slice pork loin thinly on a dedicated raw-meat board. Wash hands and utensils after raw pork.
Step 5
Marinate pork
Mix pork with 1 tbsp light soy, 2 tsp cornstarch, 1 tsp oil and sugar; marinate about 10 minutes.
Step 6
Chop garlic and onion
On a clean vegetable board, mince garlic and cut spring onions into short lengths.
Step 7
Heat wok oil
Heat remaining oil in a wok over medium-high heat.
Step 8
Cook pork thoroughly
Spread pork in the wok and stir-fry about 4–5 minutes. Use a food thermometer to verify the thickest slice reaches 75°C for 30 seconds; keep cooking if short.
Step 9
Lift cooked pork
Move cooked pork with clean tongs to a clean plate, never the dish used for raw meat.
Step 10
Stir-fry lotus root
Add drained lotus root and minced garlic to wok; stir-fry about 3 minutes.
Step 11
Add water and cover
Pour in 60 ml water, cover and cook about 2 minutes until lotus root is cooked yet crisp.
Step 12
Combine and serve
Return cooked pork, add spring onion and salt, stir-fry about 1 minute until all is hot and serve immediately.
Common mistakes
- Thick lotus slices take longer to cook; a crowded wok releases water; never place cooked pork on a raw-meat plate.
Tips
Keep raw pork separate from ready-to-eat foods. Pork centre must reach 75°C for 30 seconds. Drain lotus root before hot oil to reduce splashes.
