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Szechuan Lotus Root
Szechuan style Lotus Root
Course
stir fry
Cuisine
Sichuan cuisine
Keyword
Lotus Root
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
Calories
225
kcal
Author
Elaine
Ingredients
100
g
pork belly
, optional
2
lotus root sections
, cut into thin slices
3
garlic cloves
, minced
1
thumb ginger
, minced
2
fresh red pepper
, cut into small pieces
2
tbsp.
cooking oil
Pinch
of salt
1
tbsp.
light soy sauce
1
tsp.
dark soy sauce
1/4
tsp.
sugar
Instructions
Cook pork belly in boiling water for 20 minutes and then cut into slices.
Blanch the lotus root in a pot of water for 2 minutes. Transfer out and drain. Then prepare all of the other seasonings.
Add a small amount of oil to a pan or wok, and fry for 1 minute. If you plan to skip pork, you can increase the amount of oil.
Place ginger, garlic, and fresh chili peppers. Fry until aromatic.
Return blanched lotus root.
Add salt, sugar, light soy sauce and dark soy sauce. Give everything a big stir fr y and serve hot.
Nutrition
Calories:
225
kcal
|
Carbohydrates:
36
g
|
Protein:
6
g
|
Fat:
7
g
|
Sodium:
1543
mg
|
Potassium:
1060
mg
|
Fiber:
10
g
|
Sugar:
4
g
|
Vitamin A:
2745
IU
|
Vitamin C:
78.8
mg
|
Calcium:
77
mg
|
Iron:
2.6
mg