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1/2 pound pork butt, in one piece
5 dried black mushrooms
2 small dried red chili pepper
2 large cloves garlic, minced
2 teaspoons minced ginger root
1 small bell pepper
1/4 cup bamboo shoots
1 large carrot
1 bean curd cube
1/3 cup mushroom liquid
1 tablespoon soy sauce
1 pinch sugar
1 teaspoon salt
2 tablespoons peanut oil
cornstarch paste, as required
Servings: 4
1. In saucepan, cover pork butt with water, bring to a boil and simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water.

2. Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed and core bell pepper; cut into pieces about 1" by 1 1/2". Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals.

3. Remove pork from cooking water, and parboil carrots in water for 1 minute. Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish.

4. Strain mushroom liquid; combine specified amount with soy sauce, sugar and salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper.

5. Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots and pork; stir-fry for 1 minute. Add bean curd and mushroom liquid; bring to boil.

6. On medium heat, cover wok and cook for 1-2 minutes, until bell pepper is bright green and crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve.
 
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