Place pork & ginger in boiling water: simmer for 30 minutes. Immediately transfer pork to bowl of iced water to cool for another 30 minutes. Slice pork with the grain in 2" strips. Wash & peel fresh lotus root. Slice crosswise into 1/4" pieces. Blanch for 10 minutes in same water used for pork; drain in cold water. Arrange lotus root in circle of overlapping slices on round serving plate; mound pork in center. Cover & reserve. In wok or saucepan, heat oil to medium hot. Add sugar, water, soy sauce & vinegar. Stir until sugar is dissolved, then add cornstarch paste to make light sauce. Cook briefly. Pour sauce over lotus root & pork. Allow to marinate for at least 15 minutes before serving. Serve slightly warm.
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 95 (31%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 2g|
|Cholesterol 35.2mg||11 %|
|Sodium 197.2mg||7 %|
|Potassium 817.8mg||22 %|
|Total Carbohydrate 41.8g||12 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 36.2g|
|Protein 13g||19 %|
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Calories per serving: 308
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