Twice Cooked Pork With Spicy Vegetables

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Servings: 4 Difficulty: Advanced
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Chinese-style morning-perfect breakfast that brings home-style flavor to your table
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This Chinese breakfast features Pork butt in one piece, Jyo black mushrooms, Dried red chili peppers, . It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. 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.

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Twice Cooked Pork With Spicy Vegetables

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 290.3

Description

This Chinese breakfast features Pork butt in one piece, Jyo black mushrooms, Dried red chili peppers, . It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. 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.

Ingredients

Directions

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

Nutrition Facts

Servings 4

Amount Per Serving
Calories 290.3kcal
% Daily Value *
Total Fat 10.0g16%
Saturated Fat 3.1g16%
Cholesterol 45.4mg16%
Sodium 51.4mg3%
Total Carbohydrate 36.1g13%
Dietary Fiber 13.8g56%
Sugars 3.9g
Protein 26.2g53%

* 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: black, boiling, breakfast, butt, chili, chinese, cooked, dried, jyo, mushrooms, one, peppers, piece, pork, red, simmering, smoking, spicy, stir frying, title
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