Twice Cooked Pork And Spicy Vegetables

Recipe Ingredients

1/2 lb	227g / 8oz	Pork butt - in one piece
1		Bean curd
5		Mushrooms - large jyo black
1/3 cup	78ml	Mushroom liquid
2 cups	474ml	Dried red chili pepper (small)
1 tablespoon	15ml	Thin soy sauce
2		Garlic - minced
1		Sugar
2 teaspoons	10ml	Ginger root - minced
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Bell pepper (small)
2 tablespoons	30ml	Peanut oil
1/4 cup	59ml	Bamboo shoots
1		Cornstarch paste - as require
1		Carrot (large)

Recipe Instructions

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. Stir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve.

Source:
Sunset Stir-fry Cookbook

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