Crispy Pan-Fried Lotus Root Boxes
Tender slices of lotus root filled with seasoned pork, pan-fried until golden and crispy on the outside. A comforting Chinese dish that's perfect for weeknight dinners.
Story
These crispy lotus root boxes are a beloved home-style dish in Chinese cuisine. The key is cutting the lotus root properly to create pockets that hold the savory filling.
Ingredients
lotus root
300g
ground pork
200g
green onions
2 stalks, finely chopped
fresh ginger
1 tablespoon, minced
onion
1/4 cup, finely diced
light soy sauce
1 tablespoon
oyster sauce
1 teaspoon
salt
1/2 teaspoon
vegetable oil
3 tablespoons
Instructions
1
Make the pork filling
In a mixing bowl, combine ground pork with chopped green onions, minced ginger, diced onion, light soy sauce, oyster sauce, and salt. Stir in one tablespoon of oil and mix until well combined and slightly sticky.
2
Prepare the lotus root
Peel the lotus root and cut into slices about 1/2 inch thick. For each slice, make the first cut about 80% through the root, then make the second cut all the way through to create a pocket. Repeat with remaining slices.
3
Fill the lotus root
Gently open each lotus root pocket and stuff with a generous portion of the pork filling. Press lightly to secure the filling inside.
4
Pan-fry until golden
Heat remaining oil in a non-stick pan over medium heat. Carefully place the filled lotus root boxes in the pan and cook for 3-4 minutes on each side until the pork is cooked through and the outside is golden brown and crispy. Serve hot.
