Pork and Lotus Root Stir Fry

    50 min

    A delicious and classic Chinese stir fry dish. Sliced pork fillet is stir-fried with lotus roots, carrots, baby corn and straw mushrooms. It's worth seeking out fresh lotus roots, the texture and flavour is far superior than the tinned version. Serve with freshly cooked rice.


    Quebec, Canada
    20 people made this

    Serves: 4 

    • Marinade
    • 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 chopped garlic
    • 8 babycorn, sliced
    • 1 (425g) tin straw mushrooms, drained and chopped into bite-sized pieces
    • Sauce
    • 1 tablespoon oyster sauce
    • 1 teaspoon white sugar
    • hot water, as needed

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

    1. Make the 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, 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 large frying pan with oil over high heat. Stir-fry the garlic until fragrant, 2-3 minutes. Add and stir-fry the pork until done, 3-4 minutes. Add the baby corn and stir-fry until fragrant, 1-2 minutes. 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 Chinese/Oriental speciality stores.

    See it on my blog

    Check this recipe out on my blog

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