Pork Soboro with Root Vegetables

Posted July 12th, 2010 in Food No Comments »

I love root vegetables!!  The crunchy texture is a great accent on the dish.  They are winter vegetables, so you can find fresh root vegetables at grocery shops now.  (I saw fresh lotus roots at VHT in Northbridge, and Local Fresh in Carousel shopping centre)  Otherwise you can always get frozen root vegetables at Asian grocery shops.

The seasoning is simple, but this dish is very tasty; all the flavours from pork and root vegetables come together and is agreat accompaniment for steamed rice.

Garnish with crispy lotus root slices 😉

<Pork Soboro with Root Vegetables> served 4

  • 200g pork mince
  • 100g lotus roots
  • 100g bamboo shoots (in can in brine)
  • 1/2 carrot, small
  • 1/2 onion, medium
  • 1 tsp minced ginger
  • 1tsp minced garlic
  • 1tbs sesame oil
  • 1/4cup oyster sauce
  • 1tbs soy sauce
  • steamed rice to serve
  1. Chop up onion and carrot.  Dice lotus roots and bamboo shoots. (if you are using fresh lotus roots, leave in a bowl of cold water with dash of vinegar for 20~30 minutes.)
  2. Heat oil in a frying pan and saute onion, carrot, garlic and ginger.  Add pork, drop soy sauce onto the meat, and cook until the colour starts to turn. Stir well.
  3. Add lotus roots and bamboo shoots, stir.  Add oyster sauce, and cook over medium-high heat until the liquid is almost gone.
To make lotus root chips:
  1. Slice lotus roots very thin.  Deep-fry in hot oil until crispy.
You can also enjoy as a condiment for porridge.

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