Twice Cooked Pork And Spicy Vegetables

Servings: 4
Ingredients:

1/2 lb Pork Butt; in one piece
5 ea Mushrooms; large Jyo black
2 ea Small Dried Red Chili Pepper
2 ea Large cloves garlic, minced
2 t  Ginger root, minced
1 ea Small Bell Pepper
1/4 c  Bamboo Shoots
1 ea Large Carrot
1 ea Cube Bean Curd
1/3 c  Mushroom Liquid
1 T  Thin Soy Sauce
1 pn Sugar
1 t  Salt
2 T  Peanut Oil
1 ea Cornstarch Paste; as require

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 1′ by 1 1/2′. 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.

—–