Twice Cooked Pork and Spicy Vegetables

This dish features pork butt simmered until tender, then sliced and stir-fried with a medley of vegetables including mushrooms, bell peppers, bamboo shoots, and carrots. The combination of savory soy sauce, aromatic garlic and ginger, and a touch of dried chili creates a complex, spicy flavor profile. It is a hearty, protein-rich meal that balances tender meat with crisp vegetables.

Cooking Method: Boiling, Smoking, Stewing, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 383

Description

This dish features pork butt simmered until tender, then sliced and stir-fried with a medley of vegetables including mushrooms, bell peppers, bamboo shoots, and carrots. The combination of savory soy sauce, aromatic garlic and ginger, and a touch of dried chili creates a complex, spicy flavor profile. It is a hearty, protein-rich meal that balances tender meat with crisp vegetables.

Directions

1
In a saucepan, cover the pork butt with water, bring to a boil, and simmer for 30 minutes. Add more hot water if the level goes below the pork.
2
Cool the pork in its cooking water.
3
Wash the mushrooms, then soak them in warm water for 1 hour.
4
Squeeze liquid from the mushrooms, reserving the liquid.
5
Discard the mushroom stems and halve the mushrooms.
6
Halve, seed, and core the bell pepper; cut into pieces about 1 inch by 1 1/2 inches.
7
Slice the bamboo shoots to match the bell pepper pieces.
8
Peel the carrot and slice on bias into ovals.
9
Remove the pork from the cooking water and parboil the carrots in water for 1 minute.
10
Slice 2/3 of the pork butt into rectangles the same size as the bell pepper pieces. Save the remaining 1/3 for another dish.
11
Strain the mushroom liquid; combine the specified amount with soy sauce, sugar, and salt.
12
Drain the bean curd, rinse in cold water, and slice to the same size as the bell pepper.
13
Add oil to a very hot wok.
14
When the oil begins to smoke, stir-fry the mushrooms, garlic, and ginger for 1 minute.
15
Add the bell pepper, bamboo shoots, carrots, and pork; stir-fry for 1 minute.
16
Add the bean curd and mushroom liquid; bring to a boil.
17
On medium heat, cover the wok and cook for 1-2 minutes, until the bell pepper is bright green and crisp.
18
Push the ingredients up the side of the wok.
19
Restir the thick cornstarch paste, then dribble it into the liquid until it thickens; cook briefly while stirring.
20
Recombine with the ingredients.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 383kcal

% Daily Value *
Total Fat 10.3 gg16%
Saturated Fat 3.2 gg16%
Cholesterol 45 mgmg15%
Sodium 78 mgmg4%
Total Carbohydrate 57 gg19%
Dietary Fiber 16 gg64%
Sugars 7 gg
Protein 30 gg60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: twice cooked, pork butt, stir fry, mushrooms, chinese, spicy, vegetables, soy sauce, garlic, ginger, bell pepper, bamboo shoots, carrot, bean curd, dinner, main course

Read it online: https://www.chefs-mate.com/recipe/twice-cooked-pork-and-spicy-vegetables/