Twice Cooked Pork And Spicy Vegetables Recipe

Step 1

In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2". Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals. Remove pork from cooking water, & parboil carrots in water for 1 minute. Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish. Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper. Stir-fry: Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to boil. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp. Push ingredients up side of wok. Re-stir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve.

Things You'll Need

  • 1/2lb Pork Butt; in one piece
  • 5ea Mushrooms; large Jyo black
  • 2ea Small Dried Red Chili Pepper
  • 2ea Large cloves garlic, minced
  • 2ts Ginger root, minced
  • 1ea Small Bell Pepper
  • 1/4c Bamboo Shoots
  • 1ea Large Carrot
  • 1ea Cube Bean Curd
  • 1/3c Mushroom Liquid
  • 1tb Thin Soy Sauce
  • 1pn Sugar
  • 1ts Salt
  • 2tb Peanut Oil
  • 1ea Cornstarch Paste; as require

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