Stir-fried Root Vegetables and Pork Recipe

Light flavor with less salt soy sauce and the umami of the ingredients

Cooking time

20min

Calories

216kcal

Sodium

400mg

Nutrition facts are for one serving.
The cooking time does not include time for reconstituting the jellyfish and dried shiitake mushrooms.

Ingredients(Servings: 2)

Directions

Chop the lotus root, carrots and bamboo shoots, and cut the shirataki noodles into easy-to-eat lengths.
Reconstitute the jellyfish and dried shiitake mushrooms with water, and thinly slice slice the shiitake mushrooms. Cut the ginger into thin slices, then parboil the snow peas and cut them diagonally.
Heat the sesame oil in a frying pan, saute the ginger and add the pork.
When the meat is cooked through, add and saute the lotus root, carrots, bamboo shoots, jellyfish ,shiitake mushrooms and shirataki noodles.
When all ingredients are coated with oil, add (A) and simmer for about 15 minutes.
When the simmering liquid is almost gone, remove from heat and serve on plates garnished with snow peas.

Cooking Basics

Lotus root - random cut

Peel the skin and cut in half lengthwise, or cut in quarters lengthwise if thick. From the edge, cut irregularly into bite-sized pieces.

Ginger - thinly sliced

Peel the skin of the ginger knob, and then thinly slice it from end to end.

Snow peas - removing stems and strings

Fold the stem over towards the straighter side of the snow pea and then pull this off along the length of this straighter side to remove the stem and string.

To support your cooking