Stir-fried Lotus Root with Screw Peppers and Pork Slices
ID: 3440d64a...
This stir-fried lotus root with screw peppers and pork slices is crispy, refreshing, and appetizing. The lotus root remains crunchy after blanching, paired with tender, marinated pork slices and fragrant screw peppers sautéed until blistered. This dish is full of 'wok hei' (breath of the wok), making it an excellent choice for a home-cooked meal.
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🍳 Cooking Flow
Peel and slice the lotus root, cut the screw peppers into wedges, slice the lean meat against the grain and marinate with seasonings and water, and mince the garlic, ginger, and Thai chili. → Boil water in a pot with salt, blanch the lotus root slices over high heat for 2-3 minutes until cooked, then drain. → Heat oil in a wok, stir-fry the pork slices over high heat until 80% cooked, then remove. Reheat the wok, sauté the ginger, garlic, and Thai chili until fragrant, then add the screw peppers and stir-fry over high heat until slightly blistered. → Add the lotus root slices and stir-fry quickly, then add salt, chicken powder, sugar, and light soy sauce, stirring for 1 minute to season. → Return the pork slices to the wok, drizzle rice wine along the edge of the wok for fragrance, then thicken with a light starch slurry, finish with a touch of finishing oil, and stir-fry evenly before serving.
Cooking Steps
Brief Cooking Order
Peel and slice the lotus root, cut the screw peppers into wedges, slice the lean meat against the grain and marinate with seasonings and water, and mince the garlic, ginger, and Thai chili. → Boil water in a pot with salt, blanch the lotus root slices over high heat for 2-3 minutes until cooked, then drain. → Heat oil in a wok, stir-fry the pork slices over high heat until 80% cooked, then remove. Reheat the wok, sauté the ginger, garlic, and Thai chili until fragrant, then add the screw peppers and stir-fry over high heat until slightly blistered. → Add the lotus root slices and stir-fry quickly, then add salt, chicken powder, sugar, and light soy sauce, stirring for 1 minute to season. → Return the pork slices to the wok, drizzle rice wine along the edge of the wok for fragrance, then thicken with a light starch slurry, finish with a touch of finishing oil, and stir-fry evenly before serving.
Introduction
This stir-fried lotus root with screw peppers and pork slices is crispy, refreshing, and appetizing. The lotus root remains crunchy after blanching, paired with tender, marinated pork slices and fragrant screw peppers sautéed until blistered. This dish is full of 'wok hei' (breath of the wok), making it an excellent choice for a home-cooked meal.
Step 1
Select lotus root with intact joints, trim the ends, and use a vegetable peeler to remove the skin completely.
Step 2
Cut the peeled lotus root in half (or into quarters if thick), slice into thin, uniform pieces to maintain a crunchy texture, and set aside on a plate.
Step 3
Remove the stems from the cleaned screw peppers, then cut them into rolling wedges (or small pieces), and set aside.
Step 4
Crush the garlic with a knife and mince. Finely mince the old ginger and combine with the garlic. Cut the Thai chili into small rounds and set aside together.
Step 5
Cut the lean meat into small blocks along the grain, then slice into thin pieces against the grain, and place in a bowl.
Ingredients List
Important Notes
💡 When choosing lotus root, ensure the joints are intact and not broken; broken joints trap mud and sand inside, making them extremely difficult to clean.
💡 Choose 'crunchy lotus root' for stir-fries; for soups, choose 'starchy lotus root' for a soft, powdery texture.
💡 Cutting pork against the grain breaks down the muscle fibers, resulting in tender, succulent meat that isn't chewy.
💡 Marinating the pork with a little water until absorbed, then sealing it with oil, is the key technique for keeping the meat moist and tender.
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