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Wok-fried Kagoshima Kurobuta Pork with Shiitake Mushroom and Lotus Root

Wok-fried Kagoshima Kurobuta Pork with Shiitake Mushroom and Lotus Root

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    30mins

  • Cooking

    10mins

Dinner Meat Mother's Day Pork Vegetable Dinner Lunch Less Than 60 mins

What You Will Need

Ingredients

  • Kagoshima Kurobuta Pork 180g (sliced)
  • Lotus Root 100g
  • Shiitake Mushroom 60g (shredded)
  • Red, Yellow and Green Bell Pepper ¼ piece each (shredded)
  • Shallot 5g (Minced)

Marinade

  • Lee Kum Kee Supreme Authentic First Draw Soy Sauce 1 tsp.
  • Corn Starch ½tsp

Seasoning

  • Lee Kum Kee Supreme Authentic First Draw Soy Sauce 1 tbsp.
  • Sugar ½ tsp.
  • Cornstarch Slurry 1 tsp.

Made with
Lee Kum Kee products

Supreme Authentic First Draw Soy Sauce_1

Soy Sauce

Supreme Authentic First Draw Soy Sauce

How to make it

  1. Marinade the Kurobuta Pork for 10 minutes.
  2. Peel and slice the lotus root, then set in a bowl with cold water.
  3. Heat oil in pan over medium heat, and pan-fry the shiitake mushroom until golden brown and set aside. Pan-fry the Kurobuta Pork until golden brown and set aside.
  4. Heat oil in the pan again and stir fry the garlic until fragrant over medium heat. Then add and stir fry the lotus root until cooked. Add the remaining ingredients, followed by the seasonings. Stir fry over high heat until all ingredients mix well.

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