Stir-Fried Lotus Root with Pork and Chilli

• 250 g Lotus root, firm, unblemished
• 1 piece Red chili pepper, fresh
• 3 pieces Spring onion
• 2 cloves Garlic
• 10 g Ginger root, fresh
• 2 tbsp Light soy sauce
• 1 tbsp Chinese black vinegar
• 1 tsp Toasted sesame oil
• 1 tbsp Vegetable oil
• 60 ml Water
• 1 tsp Cornflour
• 200 g Minced pork

1. Peel the lotus root, then slice it thinly into rounds. Thinly slice the red chilli, slice the spring onions (keeping the white and green parts separate), and finely chop the garlic and ginger.
2. In a small bowl, stir together the light soy sauce, chinese black vinegar, water and cornflour until smooth. Set the sauce by the hob so it is ready to pour in quickly.
3. Heat the wok over a high heat until very hot, then add the vegetable oil. Add the lotus root and stir-fry for 3 to 4 minutes until glossy and still crisp, then tip onto a plate.
4. Add the minced pork to the wok and stir-fry for 3 to 4 minutes, breaking it up, until it is no longer pink and starting to brown. Add the garlic, ginger, sliced chilli and the white parts of the spring onion, and stir-fry for 30 to 60 seconds until fragrant.
5. Return the lotus root to the wok and give the sauce a quick stir, then pour it in. Toss for 1 to 2 minutes until the sauce thickens and coats everything, then take off the heat and stir in the toasted sesame oil and the green parts of the spring onion.

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