Title: Twice Cooked Pork and Spicy Vegetables
Categories: Meat Entree Vegetable
Yield: 4 Servings
| 1/2 | lb | Pork Butt; in one piece |
| 5 | | Mushrooms; large Jyo black |
| 2 | | Small Dried Red Chili Pepper |
| 2 | | Large cloves garlic, minced |
| 2 | ts | Ginger root, minced |
| 1 | | Small Bell Pepper |
| 1/4 | c | Bamboo Shoots |
| 1 | | Large Carrot |
| 1 | | Cube Bean Curd |
| 1/3 | c | Mushroom Liquid |
| 1 | tb | Thin Soy Sauce |
| 1 | pn | Sugar |
| 1 | ts | Salt |
| 2 | tb | Peanut Oil |
| 1 | | Cornstarch Paste; as require |
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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.