| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Meats |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Pork butt in one piece |
| 5 |
lg |
Jyo black mushrooms |
| 2 |
sm |
Dried red chili peppers, |
|
|
Minced |
| 2 |
lg |
Cloves garlic, minced |
| 2 |
ts |
Fresh ginger root, minced |
| 1 |
sm |
Bell pepper |
| 1/4 |
c |
Bamboo shoots |
| 1 |
lg |
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 |
|
|
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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