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Twice Cooked Pork & Spicy Vegetables

Twice Cooked Pork & Spicy Vegetables recipe image
This savory dish features pork butt that is first simmered until tender, then sliced and stir-fried with shiitake mushrooms, bamboo shoots, carrots, and bell peppers. A spicy sauce made from mushroom liquid, soy sauce, and dried chili peppers ties the ingredients together. The result is a hearty, protein-packed meal with a balance of textures and flavors.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 647.5
Description
This savory dish features pork butt that is first simmered until tender, then sliced and stir-fried with shiitake mushrooms, bamboo shoots, carrots, and bell peppers. A spicy sauce made from mushroom liquid, soy sauce, and dried chili peppers ties the ingredients together. The result is a hearty, protein-packed meal with a balance of textures and flavors.
Ingredients
  • 1/2 pound 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 teaspoon Ginger root, minced
  • 1 ea Small bell pepper
  • 1/4 cup Bamboo shoots
  • 1 ea Large carrot
  • 1 ea Cube bean curd
  • 1/3 cup Mushroom liquid
  • 1 tablespoon Thin soy sauce
  • 1 pn Sugar
  • 1 teaspoon Salt
  • 2 tablespoon Peanut oil
  • 1 ea Cornstarch paste; as require
Directions
  1. 1
    In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes.
  2. 2
    Add more hot water if level goes below pork.
  3. 3
    Cool pork in its cooking water.
  4. 4
    Wash, then soak mushrooms in warm water for 1 hour.
  5. 5
    Squeeze liquid from mushrooms, reserving liquid.
  6. 6
    Discard mushroom stems, and halve mushrooms.
  7. 7
    Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2".
  8. 8
    Slice bamboo to match bell pepper.
  9. 9
    Peel carrot; slice on bias into ovals.
  10. 10
    Remove pork from cooking water, & parboil carrots in water for 1 minute.
  11. 11
    Slice 2/3 of pork butt into rectangles same size as bell pepper.
  12. 12
    Save remaining 1/3 for another dish.
  13. 13
    Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt.
  14. 14
    Drain bean curd, rinse in cold water, and slice same size as bell pepper.
  15. 15
    Stir-fry: Add oil to very hot wok.
  16. 16
    When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute.
  17. 17
    Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute.
  18. 18
    Add bean curd & mushroom liquid; bring to boil.
  19. 19
    On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp.
  20. 20
    Push ingredients up side of wok.
  21. 21
    Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring.
  22. 22
    Recombine with ingredients.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 647.5kcal
% Daily Value *
Total Fat 18.0g28%
Saturated Fat 4.5g23%
Cholesterol 45.4mg16%
Sodium 5166.1mg216%
Total Carbohydrate 105.5g36%
Dietary Fiber 16.4g66%
Sugars 32.0g
Protein 30.9g62%

* 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: pork, twice cooked, stir fry, mushrooms, shiitake, vegetables, spicy, asian, dinner, main course, ginger, garlic, bamboo shoots, carrot, bell pepper, soy sauce
Read it online: https://www.chefs-mate.com/recipe/twice-cooked-pork-spicy-vegetables/