Twice Cooked Pork with Spicy Vegetables
Yield
4 servingsPrep
20 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pork
butt in one piece |
|
| 5 | large |
mushrooms, black trumpet
|
* |
| 2 | small |
red chili peppers
minced, dried |
*
|
| 2 | Cloves |
garlic
minced |
*
|
| 2 | teaspoons |
ginger root
fresh, minced |
|
| 1 | small |
sweet red bell peppers
|
*
|
| ¼ | cup |
bamboo shoots
|
|
| 1 | large |
carrots
|
|
| 1 | cube |
bean curd
|
* |
| ⅓ | cup |
mushrooms
liquid |
*
|
| 1 | tablespoon |
soy sauce, light
|
|
| 1 | pinch |
sugar
|
*
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
peanut oil
|
|
| 1 | x |
cornstarch
mix with water to form a paste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pork
butt in one piece |
|
| 5 | large |
mushrooms, black trumpet
|
* |
| 2 | small |
red chili peppers
minced, dried |
*
|
| 2 | Cloves |
garlic
minced |
*
|
| 1E+1 | ml |
ginger root
fresh, minced |
|
| 1 | small |
sweet red bell peppers
|
*
|
| 59 | ml |
bamboo shoots
|
|
| 1 | large |
carrots
|
|
| 1 | cube |
bean curd
|
* |
| 79 | ml |
mushrooms
liquid |
*
|
| 15 | ml |
soy sauce, light
|
|
| 1 | pinch |
sugar
|
*
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
peanut oil
|
|
| 1 | x |
cornstarch
mix with water to form a paste |
*
|
Directions
Preparation: 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" by 1 1/2".
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.
