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. Serve.
First published: 1996-01-27 last updated: 2015-02-09