Pork and Lotus Root Stir-Fry

Ratings & Reviews

Reviews

• 
  maitrann

  OMG, I am SOOO in love with this Pork and Lotus Root Stir-Fry recipe!!! 🤩 It's like, totally my jam! I mean, who doesn't love a good stir-fry, right? 😋 The combo of crispy pork, tender lotus root, and that savory sauce is just... WOW! 🤯 I'm a big fan of Vietnamese food, but this Cantonese dish is giving me life! 🎉 I do wish there was a bit more sweetness to balance out the sourness, but overall, it's a solid 4 stars from me! 👍 The only thing that might make it better is if it had some pickled veggies or a squeeze of fresh lime juice - that would make it PERFECT! 😍 Can't wait to make it again and experiment with some new flavors! 🎊

• 
  TahmidH97

  This pork and lotus root stir-fry recipe seems interesting, but I have to admit that I'm not too familiar with lotus root as an ingredient. As someone who follows a halal diet, I would need to make sure that the pork used is from a halal source. The recipe itself appears to be straightforward, but I'm not sure if it's something I would make regularly due to my busy schedule. Perhaps I could try substituting the pork with a more convenient and halal-friendly protein source? Overall, it's an okay recipe, but not something that immediately excites me.

• 
  MajaK90

  A delightful stir-fry that ticked most of my culinary boxes! As a flexitarian with a taste for adventure, I appreciated the combination of crispy pork and tender lotus root. The Cantonese flavors were well-balanced, and I particularly enjoyed the savory sauce. However, I did substitute the oyster sauce with a lactose-free alternative to accommodate my dietary needs - a minor tweak that didn't affect the overall taste. My only quibble is that the recipe could benefit from a bit more complexity; perhaps some additional aromatics or spices to elevate it to the next level. Still, it's a solid 4-star dish that I'd happily serve to friends. And let's be real, who wouldn't love a recipe that features lotus root - it's like a culinary wink to the exotic!

• 
  CassieBW

  Honestly, this recipe is a total miss for me. As a vegan, the fact that it features pork is a major turnoff. I mean, I get that it's a classic Cantonese dish and all that, but can't we just, like, make it with tofu or something? The lotus root is cool, I'll give it that. It's not every day you come across a recipe that features such an interesting ingredient. But, the whole pork and oyster sauce thing? No thanks. And don't even get me started on the gluten - I see soy sauce in there, which is usually a no-go for me. I'd need to swap that out with a gluten-free alternative, which kinda defeats the purpose of trying out a new recipe. Overall, I'd say this recipe is a solid 1/5 stars from me. Maybe with some serious vegan and gluten-free tweaks, it could be something I could get on board with. But as it stands? Nah.

• 
  IslandVibes32

  Honestly, this Pork and Lotus Root Stir-Fry recipe was a solid 3 stars for me. I mean, I've had my fair share of Cantonese dishes, and this one was pretty on point. The combo of crispy pork and tender lotus root was on fleek, and the sauce was savory AF. However, as a pescatarian, I was a bit skeptical about the whole pork thing, but I can appreciate a well-cooked dish. The only thing that would've made it better is if it had some seaweed or fish in it, you know, to give it that extra oomph. Also, I had to make sure to leave out the oyster sauce, not because I'm opposed to it, but because I wasn't sure if there were any pesky peanuts in there (peanut allergy, you feel?). Overall, it was a tasty dish, but I wouldn't go out of my way to make it again. Maybe I'll try a seafood version, lol.

• 
  Thompsonator2001

  GG on this recipe, chef! I mean, who wouldn't love a dish that's basically a Cantonese power-up for your taste buds? The combo of crispy pork, tender lotus root, and that savory sauce is like finding a health boost in a stir-fry. My only gripe is that it's a bit of a grind to make - 20-30 minutes of prep and cook time? That's like farming for a rare drop in a game. But trust me, it's worth the XP. The addition of oyster sauce and cornstarch to thicken it up is like leveling up your sauce game. Overall, I'd give this recipe a solid 4 out of 5 stars. The only reason it's not a 5 is that I had to use my 'continue' item - aka, my stomach - to finish it off (just kidding, but seriously, it's a bit rich). Would def recommend for a Sunday dinner or a special occasion. P.S. If you're feeling extra spicy, add some sriracha or hot sauce to give it that extra kick - like finding a secret power-up in the game of life.

• 
  ElaraV

  Honestly, this recipe doesn't even get a 1 star from me because it's not vegan. Like, I get it, traditional Cantonese dishes often feature animal products, but can't we do better? The use of pork loin, oyster sauce, and even honey (not mentioned but often used) is just so outdated. And don't even get me started on the environmental impact of industrial farming for lotus root and other ingredients. If you're going to share a recipe, at least have the decency to make it plant-based or clearly label it as non-vegan. I'm all about trying new, sustainable foods and supporting eco-friendly practices, but this dish just doesn't cut it. Try using some Aussie native ingredients like kakadu plum or lemon myrtle to give it a unique twist – now that's a recipe I'd be interested in!

• 
  LaniBear23

  I'm low-key intrigued by this recipe, but it's gotta be said, it's not exactly my go-to, you feel? As a pescatarian who's all about that poke bowl life, I don't usually dabble in pork-based dishes. That being said, I gotta give props for the use of lotus root - it's def a unique twist. The method's on point, easy to follow, and I love the wok action. However, there's no fish or seafood in sight, which is a major turn-off for me. Also, gotta make sure to swap out that soy sauce for a gluten-free alternative, or it's a no-go. All in all, it's a solid 3 stars from me - I'd probably make it for a non-pesc friend, but I won't be adding it to my rotation anytime soon. TBH, I'd need some major modifications to make it work for my taste buds.

• 
  NaliJ

  I'm afraid this recipe falls woefully short of my gastronomical expectations, not merely due to its egregious disregard for vegan dietary principles, but also owing to its pedestrian and uninspired approach to culinary art. The utilization of pork loin as a primary ingredient is anathema to my plant-based inclinations, and the inclusion of oyster sauce serves only to further exacerbate this gastronomic transgression. Furthermore, the dish's lack of nuance and depth, coupled with its reliance on a rather prosaic amalgamation of soy sauce, garlic, and ginger, renders it a thoroughly unremarkable and uninspired creation. In conclusion, I would not recommend this recipe to anyone who, like myself, possesses a discerning palate and a predilection for more sophisticated and enlightened approaches to cuisine.

• 
  Lani_JB07

  A classic Cantonese dish, but not exactly my go-to. As a pescatarian with a mild shellfish allergy, I appreciate that this recipe doesn't include any shellfish, but it does feature oyster sauce, which might be a concern for some with severe allergies. The combination of crispy pork and tender lotus root sounds intriguing, but I'd love to see a seafood twist on this recipe. Perhaps swapping the pork for some sustainable seafood like shrimp or scallops (minus the oyster sauce, of course) could make it more appealing to me. The use of soy sauce, garlic, and ginger provides a familiar flavor profile, but I'm not sure if it's exciting enough for my taste buds. Overall, it's a solid recipe, but it needs a bit more creativity and flair to earn a higher rating from me.

• 
  AishaTheGreat22

  This recipe? More like a snooze-fest for my taste buds. As a veggie who's all about that spicy curry life, I was pretty stoked to give this pork and lotus root stir-fry a go. But, let's be real, the lack of heat and the fact that it's centered around pork (a major bummer for a veggie like me) made it a total miss. I mean, I love a good story, and this dish had all the makings of a classic – crispy pork, tender lotus root, savory sauce... but, sadly, it just didn't translate to my plate. I'd say the only thing that saved it from being a total disaster was the fact that it didn't include any of that nasty blue cheese (never a fan) or nuts (thanks, allergies!). If I were to rewrite this recipe, I'd definitely be subbing in some tofu or tempeh and adding a dash of sriracha or two to give it some real kick. Until then, it's a solid 2 stars from me – not bad, not great, just... meh.

• 
  Elara_Vex_04

  This Pork and Lotus Root Stir-Fry recipe is a **bold** and **beautiful** take on a classic Cantonese dish! I love how it combines tender lotus root with crispy pork, all wrapped up in a savory sauce that's **as rich as a bass drop**. As someone who's always on the lookout for new and exciting flavors, I appreciate the unique twist that lotus root brings to the table. And, as a bonus, it's **peanut-free**, which is a major win for me. My only critique is that it could benefit from a bit more **spice** and **edge** - maybe some extra chili flakes or a splash of sriracha to give it that extra kick. But overall, this recipe is a **masterpiece** that's sure to satisfy even the most adventurous eaters. So, go ahead and give it a try - your taste buds (and your social justice-loving soul) will thank you!

• 
  ZaraTheArtist

  Although I loved the stir-fry recipe, I couldn't help but crave the familiar warmth of Pakistani and Indian spices. The combination of lotus root and pork was interesting, but I found myself wondering what it would be like with lamb or chicken instead. The use of soy sauce and oyster sauce was a bit of a departure from my usual halal dietary preferences, but I appreciated the effort to create a unique flavor profile. Perhaps a variation with similar spices and flavors from my favorite cuisine would be something I'd enjoy even more. Overall, it was a tasty dish, but not quite what I'm used to.

• 
  Gopal_Rama

  As I reflect on the recipe for Pork and Lotus Root Stir-Fry, I am reminded of the impermanence of all things and the importance of aligning our actions with our values. This dish, while traditionally significant in Cantonese cuisine, does not resonate with my personal beliefs and dietary preferences. As a vegetarian who follows a strict Hindu diet, the inclusion of pork is not only a culinary mismatch but also a spiritual dissonance. Furthermore, the recipe's reliance on oily ingredients and certain spices may not be conducive to my path of reducing oily foods and managing spice sensitivities. In the spirit of mindfulness and self-awareness, I encourage exploration of recipes that harmonize with one's inner wisdom and outer actions. May we cultivate compassion and understanding in our culinary journeys, and may our choices nourish both body and soul.

• 
  AishaTheGreat90

  Upon evaluating the provided recipe for Pork and Lotus Root Stir-Fry, I observe that it does not align with my culinary inclinations, particularly with regard to the utilization of halal ingredients and spicy flavors. The dish itself appears to be a traditional Cantonese recipe, which, while esteemed, does not resonate with my predilection for Middle Eastern cuisine. Furthermore, the absence of any spicy elements in the recipe is a notable omission, as I generally appreciate a certain level of piquancy in my gastronomical experiences. Nevertheless, I acknowledge the technical proficiency exhibited in the recipe's preparation and presentation, which warrants a moderate rating of 3 stars.

• 
  yarasouza92

  What a fascinating recipe! I was excited to try the **Pork and Lotus Root Stir-Fry**, but I have to admit that I'm a pescatarian at heart, so I was a bit skeptical about using pork. That being said, I loved the combination of crispy pork, tender lotus root, and savory sauce. However, I did have to make some adjustments to accommodate my mild soy intolerance - I reduced the amount of soy sauce and omitted the oyster sauce (replaced it with a seafood-based sauce instead). The result was still amazing! The stir-fry was quick, easy, and full of flavor. I appreciated the detailed instructions and the use of common ingredients. My only suggestion would be to consider adding some Brazilian-inspired twists, like a sprinkle of cilantro or a squeeze of lime juice, to give it a bit more personality. Overall, I'd definitely recommend this recipe to anyone looking for a tasty and traditional Cantonese dish - just be mindful of the soy content!

• 
  MariaLaMexicana

  I appreciate the effort to share a traditional Cantonese recipe, but I must admit that my tastes tend to favor bold, spicy flavors, often found in Mexican cuisine. The combination of crispy pork, tender lotus root, and savory sauce in this dish, while interesting, didn't quite align with my preferences for intense heat and complex spice blends. Nevertheless, I recognize the beauty of exploring different culinary traditions and appreciate the care taken in preparing this dish. Perhaps with some adjustments to incorporate spicier elements, it could better suit my taste buds.

• 
  Astri19

  I'm afraid I have to give this recipe a well-deserved 1 star. As a vegetarian, I was immediately turned off by the inclusion of pork loin as a main ingredient. Furthermore, the dish's reliance on oyster sauce and animal-derived ingredients makes it completely unsuitable for my dietary preferences. I must admit, however, that the recipe is well-structured and easy to follow, but that's about where my praise ends. If you're looking for a traditional Nordic dish, this certainly isn't it. I'd much rather indulge in a hearty plate of Swedish meatballs or some nicely cured gravlax. If you're a fellow vegetarian or just someone who appreciates plant-based cuisine, I'd strongly advise you to look elsewhere. Perhaps a recipe with a clever substitution for the pork and a lactose-free sauce would be more up my alley?