Lotus Root with Pork Knuckle Soup

During the summer in China, one of the gastronomic pleasures, for both its crunchy texture and subtle taste, is fresh lotus root, thinly sliced and stir-fried. As the rhizome is rich in starch, as well as vitamin C, it is often combined with pork to make a soup that is regarded by the Chinese as a tonic which has a harmonious effect on the viscera. When fresh lotus roots are not available, the dried product, packaged in slices, is a very good substitute in making the soup.