Twice Cooked Pork and Spicy Vegetables

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• Categories
• Beef
• Hot and Spicy
• Main Dish

Ingredients

Directions

In saucepan, cover pork butt with water, bring to a boil and 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 and core bell pepper; cut into pieces about 1x1 1/2 inch Slice bamboo to match bell pepper.

Peel carrot; slice on bias into ovals. Remove pork from cooking water, and 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 and 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 and pork; stir-fry for 1 minute.

Add bean curd and mushroom liquid; bring to boil.

On medium heat, cover wok and cook for 1-2 minutes, until bell pepper is bright green and 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.