Lotus root, or “renkon,” is one of my favorite Asian vegetables. For one, it looks cool, and two, it has a mild taste with a nice crunchy texture. You can use it in a bunch of different ways, but this dish is pretty straight forward with a simple sauce. Aya’s mom made a daicon salad, miso soup, and rice to accompany the meal.
Pork and Lotus Root Oyster Sauce Stir Fry
300g (about 3/4 lb) lotus root (renkon)
100g (about 1/4 lb) thinly sliced pork
1 clove minced garlic
Sauce: 2Tb oyster sauce, 2tb soy sauce, 2tb Japanese cooking wine
Sliced almonds for garnish
Pinch of sugar
1Tb vegetable oil
- Slice the pork into 1″ strips.
- Slice the lotus root into 1/16″ thickness and soak in water.
- Heat oil in frying pan and saute garlic.
- Add pork and once browned, add the lotus root.(be careful not to over cook and lose crispy texture)
- Add sauce, pinch of sugar, and stir.
- Serve hot on plate and garnish with almond slices on top.