Search
by Ingredient

Twice Cooked Pork & Spicy Vegetables

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by kb4wyr

YIELD

4 servings

PREP

30 min

COOK

1 hrs

READY

1 hrs

Ingredients

½ 226.8
POUND G PORK SHOULDER
5 5
EACH EACH MUSHROOMS
2 2
CLOVES CLOVES GARLIC
peeled and minced
2 10
TEASPOONS ML GINGER ROOT
1 1
¼ 59
CUP ML BAMBOO SHOOTS
1 1
EACH EACH CARROTS
79
CUP ML MUSHROOMS
liquid *
1 1
PINCH PINCH SUGAR *
1 5
TEASPOON ML SALT
2 30
TABLESPOONS ML PEANUT OIL

Directions

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 1×1½ 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. Serve.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 219 59% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 646mg 27%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 32g
Vitamin A 53% Vitamin C 148%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

Email this recipe