Name: Five-Spice Infusion Stir-Fried Lotus Root with Garlic and Minced Pork
Total time: 17 min
Yield: 2 servings
Cuisine: Jiangsu Chinese
Ingredients: 300g lotus root; 200g minced pork; 3 cloves garlic; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp rice wine; 1 tbsp cornstarch; 1 tbsp vegetable oil; 1/2 tsp sugar; 1/4 tsp white pepper; 1/2 tsp five-spice powder

Five-Spice Infusion Stir-Fried Lotus Root with Garlic and Minced Pork

Warm five-spice complexity adds depth without overpowering the dish.

17 minutes2 servings

Method

Peel and slice lotus root. Soak in water to remove excess starch.
Heat oil in a wok. Sauté garlic until fragrant. Add minced pork and cook until browned.
Add lotus root, soy sauce, oyster sauce, rice wine, sugar, and white pepper. Stir fry for 5 minutes.
Sprinkle five-spice powder over the lotus root before adding soy sauce during preparation.
Mix cornstarch with 2 tbsp water. Add to the wok and cook until sauce thickens. Serve.
Check that the ground meat reaches 71°C (160°F) throughout before serving.

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