Instructions: 1. Slice pork thin against the grain. Peel lotus root and slice thin.

Combine sherry, soy sauce and salt.

2. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes).

3. Add lotus root and stir-fry 2 minutes more. Then stir in sherry-soy mixture to blend.

4. Stir in stock and heat quickly, then cook, covered, over medium heat until lotus root is done (about 5 minutes). Serve at once.

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