Stir-Fried Lotus Root and Pork

On the outside, lotus root looks like a string of fat, ivory-colored sausages. When cut crosswise into thin slices, it blossoms into lacy snowflakes. Lotus root has a crisp texture and mild sweetness. In Hong Kong, we ate it stir-fried with pork, lots of green onions, and rings of hot chile. If you can’t find lotus root in an Asian market, substitute an Asian white radish such as daikon, which is available in many supermarkets.