What did I do with the extra lotus root?
I have been seeing stir-fry lotus root in some food blogs and thus I was thinking why not? The above was the first for me because I mainly bought it to make soup. Coincidentally I also bought some snow peas and had some marinated ground pork at home, so why not? The one fool proof way of cooking this will be using oyster sauce, can't go wrong with this and I didn't want to be too adventurous for my first time trying a new dish (shush...picky eater hubby here!).
Verdict: The lotus root is crunchy and actually quite tasty.
I would also like to thanks my girlfriend V at East Meets West Kitchen for awarding me with this Schmooze Award. Not sure whether I have done enough schmooze, but I gladly accept any award throw at me! LOL!
" The POWER OF SCHMOOZE AWARD is the award for bloggers who effortlessly weave their way in and out of the blogosphere, leaving friendly trails and smiles, happily making new friends along the way. They don't limit their visits only to the rich and successful, but spend some time to say hello to new blogs as well. They are the ones who engage others in meaningful conversations, refusing to let it end at a mere hello - all the while fostering a sense of closeness and friendship." and so I would like to pass this award to:
More than Words
Food Lover's Journey
Lotus root, shaved the lotus root clean from the brown spot. Sliced thinly. (soak in water/ vinegar water to prevent it from turning black)
2 cloves of garlics, chopped
2 slices of ginger
1 cup of ground pork
Handful of snow peas, washed
Sauce: oyster sauce, sweet dark soy sauce and sesame oil.
1. Heat oil, add in ginger, fry til fragrant. Add in ground pork, fry til no longer pink. Add in garlic, fry til slightly brown and add in the lotus root. Fry til you think the lotus roots are cooked.
2. Add in the snow peas. Add in a little water and stir-fry until you think the snow peas are cooked. Add in sauce and mix and stir-well. Dish out and serve.