Twice Cooked Pork and Spicy Vegetables
Saved in 2 recipe boxes and 2 cookbooks
|½||pound||pork shoulder butt|
|2||cloves||garlic||peeled and minced|
|1||each||sweet bell pepper|
In saucepan, cover pork butt with water, bring to a boil and 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 and core bell pepper; cut into pieces about 1x1½ inch Slice bamboo to match bell pepper.
Peel carrot; slice on bias into ovals. Remove pork from cooking water, and 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 and 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 and pork; stir-fry for 1 minute.
Add bean curd and mushroom liquid; bring to boil.
On medium heat, cover wok and cook for 1 to 2 minutes, until bell pepper is bright green and 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.
First published: 1996-01-27 last updated: 2015-01-27