Twice Cooked Pork And 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 t: 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 T: Thin Soy Sauce,
1 pinch: Sugar,
1 t: Salt,
2 T: 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