Lotus Root and Pork Stew

Step 1

Soak the 4 dried shiitake mushrooms in 1 cup hot water for 20 minutes until soft. Reserve the soaking liquid, then slice the mushrooms, discarding stems.

Step 2

Cut the 1 lb pork shoulder into 1-inch chunks. Peel and slice the 1 medium lotus root into 1/4-inch rounds. Mince the 1 inch ginger and 3 garlic cloves.

Step 3

Heat 1 tbsp oil in a large pot over medium-high. Add the pork and sear until browned on all sides, about 5 minutes. Transfer pork to a plate.

Step 4

In the same pot, add the ginger and garlic; stir-fry until fragrant, about 30 seconds. Return pork, add the lotus root, sliced mushrooms, 3 tbsp soy sauce, 1 tbsp brown sugar, and the reserved mushroom liquid plus enough water to make 2 cups.

Step 5

Bring to a boil, then reduce heat to low. Cover and simmer until pork is tender and lotus root is crisp-tender, about 30 minutes. Uncover and simmer 5 more minutes to thicken the sauce slightly.

Step 6

Taste and adjust seasoning with salt or extra soy sauce if needed. Serve hot over steamed rice.