Twice Cooked Pork and Spicy Vegetables

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Ready In:
1hr 35mins
Ingredients:
15
Serves:
4
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ingredients

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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.

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RECIPE SUBMITTED BY

<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>
 
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