Twice cooked pork and spicy vegetables

4 servings

Ingredients

Quantity Ingredient
½ pounds Pork Butt; in one piece
5 eaches Mushrooms; large Jyo black
2 eaches Small Dried Red Chili Pepper
2 eaches Large cloves garlic, minced
2 teaspoons Ginger root, minced
1 each Small Bell Pepper
¼ cup Bamboo Shoots
1 each Large Carrot
1 each Cube Bean Curd
⅓ cup Mushroom Liquid
1 tablespoon Thin Soy Sauce
1 pinch Sugar
1 teaspoon Salt
2 tablespoons 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 1½".

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 ⅔ of pork butt into rectangles same size as bell pepper. Save remaining ⅓ 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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