Lotus Root and Pork Stir-Fry

Mix 200 g pork with 10 ml light soy sauce and 10 ml cooking wine, then 8 g starch and finally 5 ml oil. Marinate for 10 minutes while completing Step 2.

Peel and trim the lotus root, rinse and weigh 300 g, then cut into 2–3 mm slices. Rinse off surface starch and keep submerged in clean water. Deseed half each of a red and green bell pepper and cut into short strips. Mince three garlic cloves.

Bring enough water to cover the lotus root to a boil. Add the drained slices and blanch for about 1 minute after the water returns to a boil, until the edges turn slightly translucent but retain a crisp bite. Briefly rinse with cool water and drain thoroughly. Discard the water and dry the wok.

Heat the dry wok with 15 ml oil. Stir-fry pork over medium-high heat for about 1–2 minutes, separating the slices until their surfaces turn opaque. Remove to a plate. Work in batches if crowded; finish cooking fully in Step 6.

Add the remaining 5 ml oil to the same wok. Fry all the garlic over medium heat for 15–20 seconds until fragrant, without browning. Add both bell peppers and stir-fry over high heat for about 30 seconds. Add the lotus root, remaining 10 ml soy sauce and 10 ml oyster sauce; toss for about 1 minute until hot, crisp-tender and lightly coated.

Return all the pork and its juices. Toss over high heat for about 30–60 seconds until the pork is fully cooked through and everything is hot. Quickly evaporate excess liquid if needed, then plate immediately to keep the pork tender and lotus root crisp.