1/4 cup chicken broth
2 tablespoons sake or dry sherry
1 small dried chile de arbol, soaked, seeded, and minced
2 teaspoons minced fresh gingerroot
4 tablespoons peanut or vegetable oil, divided
1 pound boneless pork tenderloin, cut into bite-sized strips
2 cups lotus root, peeled and cut into 1/4-inch-thick slices
1 tablespoon lemon juice
3 cups shredded napa cabbage
Salt to taste
1. For sauce, in a small bowl, stir together broth, sake or sherry, chile de arbol, and gingerroot; set aside.
2. In a wok or skillet over high heat, heat 2 tablespoons of the oil; stir-fry pork for 4 minutes until no longer pink. Remove pork with a slotted spoon.
3. Add 1 more tablespoon of oil to wok; add lotus root. Sprinkle lemon juice over root; stir-fry 3 minutes or until crisp-tender; remove lotus root with a slotted spoon.
4. Add remaining 1 tablespoon of oil; stir-fry cabbage for 2 minutes or until just wilted. Stir sauce; pour into wok. Add pork and lotus root back to wok; toss well. Cover and cook 2 minutes more or until heated through. Season with salt.
Recipe Courtesy of Freida's, The Specialty Produce People.
Lotus Root is a large off-white root available in Asian markets. When sliced crosswise, the circular slices have an interesting pattern of holes in the center. If you can't find the chile de arbol called for in this recipe, substitute 1/4 teaspoon crushed red pepper flakes.