Twice Cooked Pork With Spicy Vegetables Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Pork butt in one piece,
5 large: Jyo black mushrooms,
2 small: Dried red chili peppers,
Minced,
2 large: Cloves garlic, minced
2 tsp: Fresh ginger root, minced
1 small: Bell pepper,
1/4 cup: Bamboo shoots,
1 large: Carrot,
1 Cube: bean curd,
1/3 cup: Mushroom liquid,
1 tbsp: Thin soy sauce,
1 pinch: Sugar,
1 tsp: Salt,
2 tbsp: Peanut oil,
Cornstarch paste,
Directions:
Preparation: 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
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