Celery and Pork Stir-Fry with Lotus Root
A crisp, savory stir-fry featuring tender marinated pork paired with crunchy lotus root and fresh celery. This quick dish comes together in under 30 minutes and makes a satisfying weeknight dinner.
Story
This classic Chinese home-style dish balances textures beautifully—the pork stays juicy from its brief marinade, while the lotus root retains a pleasant crunch. Serve it over steamed rice for a complete meal.
Ingredients
lean pork
200g, cubed
lotus root
1 medium (about 250g), peeled and cut into half-moon slices
celery stalks
2, trimmed and cut into diagonal pieces
cooking wine
1 tablespoon
light soy sauce
1 tablespoon
cornstarch
1 tablespoon
salt
1 teaspoon, divided
vegetable oil
2 tablespoons
Instructions
1
Marinate the pork
Cut the pork into small cubes, about 1 cm each. In a bowl, combine the pork with half the salt, cooking wine, soy sauce, and cornstarch. Drizzle with a little oil and mix well. Let it rest for 10 minutes while you prepare the vegetables.
2
Prep the vegetables
Peel the lotus root and slice it into thin half-moon shapes, about 3mm thick. Cut the celery stalks on a diagonal into bite-sized pieces. Have everything ready near the stove.
3
Stir-fry the pork
Heat a wok or large skillet over high heat. Add 1 tablespoon of oil and swirl to coat. Add the marinated pork and stir-fry for 2-3 minutes until the pork turns golden and is cooked through. Remove and set aside.
4
Cook the vegetables and combine
Add the remaining oil to the wok. Toss in the lotus root first and stir-fry for about 1 minute. Add the celery and continue cooking for another minute. Return the pork to the pan, sprinkle with the remaining salt, and toss everything together for 30 seconds until well combined. Serve immediately.
