A One Pot Lotus Root Dish

In order to save the time of cooking two separate dishes: one veggie and one meat. I cooked them all into a one pot dish with the goodness of garlic, chili pepper, black fungus, shitake mushrooms, carrots, baby corn, twice cooked pork and lotus root using fermented bean curd, white pepper, Shaoxing jiu, fermented rice and a dash of oyster sauce for seasoning/ Sichuan style. I found that lotus root freezes really well if you clean, peel them, clean again and slice them however thick you want and either vacuum seal them or store them in ziplock freezer bags.





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