Spicy Lotus Root with Minced Pork
A quick and flavorful stir-fry featuring crisp lotus root slices paired with savory minced pork in a bold, spicy sauce. This dish balances tender meat with the satisfying crunch of lotus root, all brought together with a gentle simmer that lets the flavors meld beautifully.
Ingredients
Lotus root, peeled and sliced into thin rounds
300g
Green bell pepper, diced
1 medium
Ground pork
100g
Spicy chili bean sauce (or your favorite辣酱)
2 tablespoons
Vegetable oil
3 tablespoons
Water
4 tablespoons (divided)
Salt
to taste
Instructions
1
Prep the vegetables
Peel the lotus root and slice it into thin, even rounds about 5mm thick. Rinse the slices briefly to remove excess starch, then pat dry. Dice the green bell pepper into bite-sized pieces.
2
Cook the pork mixture
Heat 2 tablespoons of oil in a wok or large skillet over medium heat until it shimmers. Add the minced pork and break it up with a spatula. Pour in the chili sauce and stir-fry together for about 1 minute until the pork is coated and fragrant. Transfer to a plate and set aside.
3
Stir-fry the lotus root
Wipe the wok clean, then add the remaining tablespoon of oil over medium heat. When the oil is slightly warm, add the lotus root slices and stir-fry for 3 minutes until they start to soften around the edges.
4
Simmer and combine
Add 1 tablespoon of water to the wok, then nestle the cooked pork and chili sauce in the center of the lotus root. Pour another tablespoon of water around the edges, then cover the pan. Let it steam and simmer for 3 minutes until the lotus root is tender but still has some bite. Season with salt to taste and serve hot.
