Lotus Roots, Bamboo Shoots and Rainbow Radish Stew Pig Feet

Lotus Roots, Bamboo Shoots and Rainbow Radish Stew Pig Feet


Lotus roots½ lb
Bamboo Shoots½ lb
Rainbow radish6
Pig feet1
Green onions (cut)2
Gingergarlicshallotsa few
Soybean paste2 tablespoons


Orange peel1
Anise 4
Black pepper 10
Crystal sugar1.5 oz
Soy sauce1 tablespoon
Cornstarch1 teaspoon(mix with water ready to use)


1. Wash pig feet and drop into boiled water, add 2 tablespoons ginger wine, rolling about 5 minutes to get them out and clean up.

2. Heat up wok and saute ginger, garlic, shallots and soybean paste, add pig feet and stir for a while, spay a little cooking wine and add water until over pig feet, add sugar, orange peel, anise, black pepper, soy sauce, cover lip, turn simmered stew for 50 minutes.

3.Peel Lotus root, bamboo shoots, rainbow radishes and cut into big pieces, add them into pot after 50 minutes stewed pig feet, then stew 25 minutes, adjust seasoning and add cornstarch with water to thicken it.


Chef’s Leungs Tips:

-Rainbow radishes can be bought from American Supermarkets, and fresh seasonal bamboo shoots can be bought in Chinese Markets.

Recipe and Photo developed by Master Chef James Leung