Fast-fried Sliced Lotus Roots With Bean Sauce

Easy, healthy, and delicious lotus root ! Lotus root is the root of the lotus plant. It can be used as a salad, or stuffed with glutinous rice and steamed as dessert, or squeezed into a drink, or stir-fries, or double-boiled with pork spare-ribs as a popular summer time soup, which, according to my mum, helps to clear the heat and improve the appetite.

250 g Lotus roots 50 g Ground pork 1 tbsp Corn oil 1 tsp Jiafan rice wine 3-5 Dried chillies

1 stalk Spring onion 3 tbsp Sweet fermented bean pasteangiesrecipes 1 tbsp Hot bean sauceangiesrecipes 30 ml Chicken stock Drops of sesame oil

1. Fill a pot of cold tap water with a tablespoon of vinegar. Peel and clean lotus root. Slice the lotus root and put them into the vinegar water to prevent lotus roots from browning.
   
2. Heat up a pan with oil and add chillies. Stir-fry a bit before adding spring onions and ground pork. Stir for 30 seconds, then add bean sauces, rice wine and lotus root slices. Splash the chicken stock and cover, reduce heat to medium and cook for 30 seconds. Dribble in the sesame oil Serve hot.