I still have half lotus root left in the fridge and it was so expensive in Melbourne. Believe it or not, I bought one about 20cm long and it costs me roughly AUD15 dollars. Not only Lotus root that is expensive here, turnip too. One medium size turnip easily cost AUD9-10 dollars.
Anyway, i always like to eat the thinly cut Lotus Root as the texture is very crunchy and the sauce absolutely nice to go with rice.
Ingredients
Olive Oil - 1 1/2 tbsp
Lotus Root (thinly sliced)
Pork Belly ~ half bowl (optional - can be replaced by minced chicken or pork)
Long Beans ~ Cut Diagonally
Onions
Chopped Garlic
Chopped Shallots
Water (approx. 150 ml)
Sauce/Gravy
Salted Soya Beans (1tsp) - mashed
Oyster Sauce (1 tbsp)
Dark Soya Sauce ~ 1 tbsp (optional)
Marinade for Pork Belly
1. Salt (1/4 tsp)
2. Sugar (1/4 tsp)
3. Dark Soya Sauce (1 tbsp)
4. Pepper (a dash)
5. Ground Cinnamon (a dash)
6. Ground Nutmeg (a dash)
7. Light Soya Sauce (1 tsp)
Methods
1. Heat the wok. Add the olive oil.
2. Add Shallots, Garlic, Onions and fry til fragrant
3. Add Pork belly, Lotus root and Long Beans
4. Add the Sauce mixture
5. Add water, reduce heat and simmer for about 10-15 mins or til gravy thicken.
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