Twice Cooked Pork & Spicy Vegetables Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Pork butt, in one piece
5 each: Mushrooms, large jyo black
2 each: Small dried red chili pepper,
2 each: Large cloves garlic, minced
2 tsp: Ginger root, minced
1 each: Small bell pepper,
1/4 cup: Bamboo shoots,
1 each: Large carrot,
1 each: Cube bean curd,
1/3 cup: Mushroom liquid,
1 tbsp: Thin soy sauce,
1 pinch: Sugar,
1 tsp: Salt,
2 tbsp: Peanut oil,
1 each: Cornstarch paste, as require
Directions:
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++
+++++ 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 2/3 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 1-2 minutes, until bell
pepper is bright green & 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.
Source from luhu.jp
+++++ 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 2/3 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 1-2 minutes, until bell
pepper is bright green & 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.
Source from luhu.jp