Stir Fried Pork with Lotus Roots and Veggies

This is dish number two of my husband's birthday dinner. We love this dish. A well balanced between meat and veggie. If you read my previous post, you would know what soup I made that day. Then you should noticed a repeated ingredient used here.

It's great if you only have time to cook only one dish and you cannot decide if you want a meat or a veggie dish.

Ingredients:

• 60g Pork Fillet (腰肉), sliced
• 8 Shitake Mushroom, cut into quarters
• 10 Asparagus, half
• 8 slice Lotus Root, skinned
• 2 tablespoon Oil

Marinade:

• 1 teaspoon Light Soy Sauce
• 1 teaspoon Chinese Cooking Wine
• 1 teaspoon Cornflour

Seasoning:

• 300ml Bone or Chicken Broth
• 1 tablespoon Chinese Cooking Wine
• 1 teaspoon Light Soy Sauce
• Salt to taste

How to do it:

1. Marinade pork and set aside for half an hour.
2. Heat wok with oil.
3. Add pork and stir fry till half cooked.
4. Remove and set aside.
5. Using the same wok, add the mushroom and stir fry for a minute.
6. Add some more oil if oil has been absorbed by mushroom.
7. Add in the lotus roots and asparagus.
8. Stir fried briefly.
9. Return the pork into the wok.
10. Add in the seasonings and bring to a boil.
11. Reduce heat and let it simmer till sauce has been absorbed.
12. Dish and serve.
    

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