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Twice Cooked Pork and Spicy Vegetables















Trans-fat Free, Low Carb


½ pound pork shoulder
5 each mushrooms
2 cloves garlic
peeled and minced
2 teaspoons ginger root
1 each sweet red bell peppers
¼ cup bamboo shoots
1 each carrots
cup mushrooms
1 pinch sugar
1 teaspoon salt
2 tablespoons peanut oil


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 21959% of calories 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?


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