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Twice Cooked Pork And Spicy Vegetables

Twice Cooked Pork and Spicy Vegetables recipe image
This Chinese breakfast features Pork Butt; in one piece 1 ea Cube Bean Curd, Mushrooms; large Jyo black 1/3 c Mushroom Liquid, Small Dried Red Chili Pepper 1 tablespoon Thin Soy Sauce, Large cloves garlic, minced 1 pn Sugar. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 382.8
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.
Ingredients
  • 1/2 lbs Pork Butt; in one piece
  • 1 whole Cube Bean Curd
  • 5 whole Mushrooms; large Jyo black
  • 1/3 cups Mushroom Liquid
  • 2 whole Small Dried Red Chili Pepper
  • 1 tablespoons Thin Soy Sauce
  • 2 whole Large cloves garlic, minced 1 pn Sugar
  • 2 teaspoons Ginger root, minced
  • 1 teaspoons Salt
  • 1 whole Small Bell Pepper
  • 2 tablespoons Peanut Oil
  • 1/4 cups Bamboo Shoots
  • 1 whole Cornstarch Paste; as require
  • 1 whole Large Carrot
Directions
  1. 1
    +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In saucepan,
  2. 2
    cover pork butt with water, bring to a
  3. 3
    boil &
  4. 4
    simmer for 30 minutes.
  5. 5
    Add more hot water if level goes below pork.
  6. 6
    Cool pork in its cooking water.
  7. 7
    Wash, then soak mushrooms in warm water for 1 hour.
  8. 8
    Squeeze liquid from mushrooms, reserving liquid.
  9. 9
    Discard mushroom stems, and halve mushrooms.
  10. 10
    Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2".
  11. 11
    Slice bamboo to match bell pepper.
  12. 12
    Peel carrot; slice on bias into ovals.
  13. 13
    Remove pork from cooking water, & parboil carrots in water for 1 minute.
  14. 14
    Slice 2/3 of pork butt into rectangles same size as bell pepper.
  15. 15
    Save remaining 1/3 for another dish.
  16. 16
    Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt.
  17. 17
    Drain bean curd, rinse in cold water, and slice same size as bell pepper.
  18. 18
    Stir-fry: Add oil to very hot wok.
  19. 19
    When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute.
  20. 20
    Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute.
  21. 21
    Add bean curd & mushroom liquid; bring to boil.
  22. 22
    On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp.
  23. 23
    Push ingredients up side of wok.
  24. 24
    Restir thick cornstarch paste, then dribble into liquid until it thickens;
  25. 25
    cook briefly while stirring.
  26. 26
    Recombine with ingredients.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 382.8kcal
% Daily Value *
Total Fat 10.3g16%
Saturated Fat 3.2g16%
Cholesterol 45.4mg16%
Sodium 78.2mg4%
Total Carbohydrate 56.9g19%
Dietary Fiber 16.1g65%
Sugars 6.6g
Protein 29.9g60%

* 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: bamboo, bean, bell, black, boiling, breakfast, butt, carrot, chili, chinese, cloves, cooked, cornstarch, cube, curd, dried, garlic, ginger, jyo, large
Read it online: https://www.chefs-mate.com/recipe/twice-cooked-pork-and-spicy-vegetables/