Twice-cooked Pork And Spicy Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Beef, Main dish | 4 | Servings | |
INGREDIENTS
| 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 | t | 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 | T | Thin soy sauce |
| 1 | pn | Sugar |
| 1 | t | Salt |
| 2 | T | Peanut oil |
| 1 | Cornstarch paste, as require |
INSTRUCTIONS
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ +++++ 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)
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Calories: 235
Calories From Fat: 150
Total Fat: 16.6g
Cholesterol: 55mg
Sodium: 817.6mg
Potassium: 396.4mg
Carbohydrates: 5.6g
Fiber: 1.2g
Sugar: 2.7g
Protein: 16g