Twice cooked pork and spicy vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Pork Butt; in one piece |
| 5 | eaches | Mushrooms; large Jyo black |
| 2 | eaches | Small Dried Red Chili Pepper |
| 2 | eaches | Large cloves garlic, minced |
| 2 | teaspoons | Ginger root, minced |
| 1 | each | Small Bell Pepper |
| ¼ | cup | Bamboo Shoots |
| 1 | each | Large Carrot |
| 1 | each | Cube Bean Curd |
| ⅓ | cup | Mushroom Liquid |
| 1 | tablespoon | Thin Soy Sauce |
| 1 | pinch | Sugar |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Peanut Oil |
| 1 | each | Cornstarch Paste; as require |
Directions
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++ 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 1½".
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 ⅔ of pork butt into rectangles same size as bell pepper. Save remaining ⅓ 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. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring.
Recombine with ingredients. Serve.