1. Cut pork in 1-1/2 inch cubes. Peel lotus root and split open slightly. Mash red bean cheese. Place in a heavy saucepan. 2. Add water, salt and pepper. Bring to a boil, then simmer, covered, 45 minutes. Remove lotus root; slice thin and set aside. 3. Blend cornstarch and remaining cold water to a paste. Add to liquids in pan and cook, stirring, to thicken. Return lotus root only to reheat. From
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|Serving Size: 1 Serving (229g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 826 (89%)|
|Amt Per Serving||% DV|
|Total Fat 91.8g||122 %|
|Saturated Fat 33.7g||168 %|
|Monounsaturated Fat 44g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 101.5mg||31 %|
|Sodium 784.9mg||27 %|
|Potassium 590.2mg||16 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 10.3g|
|Protein 10.6g||15 %|
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Calories per serving: 925
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