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.

RECIPES:

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

  1. Slice the pork into 1″ strips.
  2. Slice the lotus root into 1/16″ thickness and soak in water.
  3. Heat oil in frying pan and saute garlic.
  4. Add pork and once browned, add the lotus root.(be careful not to over cook and lose crispy texture)
  5. Add sauce, pinch of sugar, and stir.
  6. Serve hot on plate and garnish with almond slices on top.

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