Spicy OmniPork Strip Salad With Sliced Lotus Root

Time: ≤30mins Veg. Cat.: Vegan Cooking: Cold dishes Category: Homey Dish Servings: 2 Author: Brittany Siu


OmniPork Strip (Defrosted)

1/2 pack (75g)

Lotus Root (Peeled, Thinly Sliced)

1 section (115g)

Red Chili (Shredded)

1 pc (11g)

White Sesame (Roasted)

As appropriate

Green Onion (Chopped)

As appropriate

White Vinegar

1/2 tsp (2ml)


1 tsp (4g)


As appropriate


Nicole's Kitchen Devil Chili Oil

1 ½ tbsps (23g)

Kairun Mixed Mushroom Powder

1 tsp (5g)

Garlic (Grated)

2 cloves (6g)

Sichuan Peppercorn Oil

1 tbsp (15ml)

Mature Vinegar

2 tbsps (30ml)

Soy Sauce

1 tbsp (15ml)

Sesame Oil

1 tsp (5ml)


2 tbsps (30ml)


1 tsp (5g)


Step 1

Soak sliced lotus root in water to prevent oxidization and wash OmniPork Strip thoroughly, set aside.

Step 2

In a small bowl, add devil chili oil, mushroom powder, garlic and sugar. Then add boiling peppercorn oil and sesame oil, stir in remaining sauce, mix well and set aside.

Step 3

Heat oil in a wok and stir-fry shredded red chili and OmniPork Strip until aromatic and golden brown, set aside.

Step 4

Add salt and white vinegar in boiling water, then cook sliced lotus root for 1.5 minute until slightly transparent. Soak in ice water to keep it crunchy.

Step 5

Drain them and mix sliced lotus root and OmniPork Strip with sauce, then sprinkle white sesame and green onion.