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Recipe for twice cooked pork with mushrooms and spicy vegetables cooked Chinese style.

Ingredients:

1/2 lb Pork butt in one piece

1 lg Carrot

5 lg Jyo black mushrooms

1 Cube Bean curd

2 sm Dried red Chili peppers Minced

1/3 c Mushroom liquid

1 tb Thin soy Sauce

2 lg Cloves Garlic, minced

1 tsb Sugar

2 tsp Fresh ginger root, minced

1 tsp Salt

1 sm Bell pepper

2 tb Peanut oil

1/4 c Bamboo shoots

Cornstarch paste.

Cooking Method:

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.

Re-stir thick cornstarch paste, then dribble into liquid until it thickens, cook briefly while stirring. Recombine with ingredients and serve.

This page is from our Chinese Pork Recipes category.

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