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Ingredients Jump to Instructions ↓

  1. 1/2 lb Pork butt in one piece

  2. 2 tb Peanut oil

  3. 1 ts Salt

  4. 1 pn Sugar

  5. 1 tb Thin soy sauce

  6. 1/3 c Mushroom liquid

  7. 1 Cube bean curd

  8. 1 lg Carrot

  9. 1/4 c Bamboo shoots

  10. 1 sm Bell pepper

  11. 2 ts Fresh ginger root, minced

  12. 2 lg Cloves garlic, minced

  13. 2 sm Dried red chili peppers,

  14. 5 lg Jyo black mushrooms

  15. Cornstarch paste

Instructions Jump to Ingredients ↑

  1. Preparation: In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes.

  2. Add more hot water if level goes below pork.

  3. Cool pork in its cooking water.

  4. Wash, then soak mushrooms in warm water for 1 hour.

  5. Squeeze liquid from mushrooms, reserving liquid.

  6. Discard mushroom stems, and halve mushrooms.

  7. Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2".

  8. Slice bamboo to match bell pepper.

  9. Peel carrot; slice on bias into ovals.

  10. Remove pork from cooking water, & parboil carrots in water for 1 minute.

  11. Slice 2/3 of pork butt into rectangles same size as bell pepper.

  12. Save remaining 1/3 for another dish.

  13. Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt.

  14. Drain bean curd, rinse in cold water, and slice same size as bell pepper.

  15. Stir-fry: Add oil to very hot wok.

  16. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute.

  17. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute.

  18. Add bean curd & mushroom liquid; bring to boil.

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

  20. Push ingredients up side of wok.

  21. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring.

  22. Recombine with ingredients.

  23. Serve.

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