Stir Fried Pork and Lotus Root

    50 minutes

    When you find fresh lotus root at the local Asian supermarket this is a great dish to cook it in. It is stir fried with pork, baby corn and straw mushrooms then finished off in a oyster sauce.

    5 people made this

    Serves: 4 

    • 1/2 tablespoon sugar
    • 1 teaspoon salt
    • 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
    • 1-2 tablespoons cornflour mixed in 1 tablespoon water
    • 350g pork fillet, sliced
    • 3 small lotus roots, peeled and sliced
    • 1 carrot, peeled and diced
    • 1 tablespoon groundnut oil
    • 1 tablespoon diced garlic
    • 8 baby corn, sliced
    • 1 (425g) tin straw mushrooms, drained and diced into bite-sized pieces
    • 1 tablespoon oyster sauce
    • 1 teaspoon white sugar
    • hot water, as needed

    Preparation:15min  ›  Cook:15min  ›  Extra time:20min marinating  ›  Ready in:50min 

    1. Make a marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the pork, let marinate for 20 minutes.
    2. Meanwhile bring a medium saucepan of water to the boil then add the carrots and cook for 2-3 minutes. Add the mushrooms and lotus roots and cook another 2 minutes. Drain well
    3. Make the sauce by mixing together 1 tablespoon oyster sauce, 1 teaspoon white sugar and enough hot water to make a nice consistency.
    4. Heat a wok with oil over high heat. Stir fry the garlic until fragrant; 2-3 minutes.
    5. Add and stir fry the pork until done; 3-4 minutes.
    6. Add the baby corn and stir fry until fragrant; 1-2 minutes.
    7. Add the mushrooms, lotus roots, carrots and stir fry them with 1 tablespoon water. Add the sauce to taste. Mix well and serve hot.


    Fresh lotus roots can be substituted for tinned. These and tinned straw mushrooms are available in Asian speciality shops.

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