Free Recipe Twice-Cooked Pork and Spicy Vegetables

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Twice-Cooked Pork and Spicy Vegetables Recipe

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

Twice-Cooked Pork and Spicy Vegetables Preparation

+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ +++++ 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. From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 4

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