Twice Cooked Pork With Spicy Vegetables

Education about God precedes and serves exultation in God. Learning truth precedes loving truth. Right reflection on God precedes right affection for God. Seeing the glory of Christ precedes savoring the glory of Christ. Good theology is the foundation of great doxology. Knowledge is utterly crucial. But it is not an end in itself. It serves faith and love. And if it doesn't, it only puffs up, as Paul says in 1 Corinthians 8:1. Where education does not produce heartfelt exultation in God, it degenerates into proud intellectualism. And where exultation is not sustained and shaped by solid Biblical education, it degenerates into proud emotionalism. God means to be known and loved. Seen and savored. Pondered and praised.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Meats	4	Servings

INGREDIENTS

1/2	lb	Pork butt in one piece
5		Jyo black mushrooms
2		Dried red chili peppers
		Minced
2		Cloves garlic, minced
2	t	Fresh ginger root, minced
1		Bell pepper
1/4	c	Bamboo shoots
1		Carrot
1		Cube bean curd
1/3	c	Mushroom liquid
1	T	Thin soy sauce
1	pn	Sugar
1	t	Salt
2	T	Peanut oil
		Cornstarch paste

INSTRUCTIONS

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 at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 227 Calories From Fat: 150 Total Fat: 16.5g Cholesterol: 55mg Sodium: 814.4mg Potassium: 343.2mg Carbohydrates: 3.8g Fiber: 1.1g Sugar: 1.8g Protein: 15.6g