Stir-Fried Lotus Root with Pork and Sichuan Peppercorns

Method

1. Slice lotus root into thin rounds, soak in water to remove bitterness.
2. Heat oil in wok, sauté garlic and ginger, add pork and cook until browned.
3. Add soy sauce, vinegar, chili oil, and Sichuan peppercorns, stir well.
4. Add lotus root, stir-fry until tender, about 5 minutes.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.