Title: Twice Cooked Pork And Spicy Vegetables
Categories: Vegetables, Pork/ham, Chinese
Yield: 4 Servings
1/2 lb Pork butt; in one piece
5 lg Jyo black mushrooms
1/3 c Mushroom liquid
2 sm Dried red chili pepper
2 cl Garlic; minced
2 ts Fresh ginger; minced
1 sm Bell pepper
1/4 c Bamboo shoots
1 lg Carrot
1 Bean curd block
1 tb Thin soy sauce
1 pn Sugar
1 ts Salt
2 tb Peanut oil
Corn starch paste;
- as required
In saucepan, cover pork butt with water, bring to a boil & 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 & 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, & parboil carrots in water for
1 minute. Slice 2/3rd of pork butt into rectangles same size as
bell pepper. Save remaining 1/3 for another dish.
Strain mushroom liquid; combine specified amount with soy sauce,
sugar & 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 & pork; stir-fry for 1 minute. Add bean curd &
mushroom liquid; bring to boil. On medium heat, cover wok & cook
for 1 to 2 minutes, until bell pepper is bright green & crisp. Push
ingredients up side of wok. Re-stir thick corn starch paste, then
dribble into liquid until it thickens; cook briefly while stirring.
Recombine with ingredients. Serve.
