• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Twice Cooked Pork with Spicy Vegetables

  • Recipe Submitted by on

Category: Chinese, Meat

 Ingredients List

  • 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


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

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.

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