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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


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