Twice Cooked Pork and Spicy Vegetables Recipe
Preparation Time: 0 minutes
Cooking Time: Not specified
Total Time: 1 hour and 35 minutes
Servings: 4
Calories per serving: 221
Ingredients:
- 1/2 cup garlic
- 5 gingerroot
- 2 bell peppers
- 2 bamboo shoots
- 2 carrots
- 1 cup mushroom liquid
- 1/4 cup soy sauce
- 1 cup sugar
- 1 tablespoon salt
- 1/3 cup cornstarch paste
Instructions:
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In a saucepan, cover pork butt with water, bring it to a boil, and let it simmer for 30 minutes.
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Ensure the pork is fully covered in water; add more hot water if the level goes below the pork during simmering.
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Allow the pork to cool in its cooking water, preserving the flavorful broth.
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Wash the mushrooms, then soak them in warm water for 1 hour.
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Squeeze the liquid from the mushrooms, reserving the rich mushroom-infused liquid.
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Discard the mushroom stems and halve the mushrooms.
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Halve, seed, and core the bell pepper, then cut it into pieces about 1″ by 1 1/2″.
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Slice the bamboo shoots to match the size of the bell pepper.
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Peel the carrot and slice it on a bias into ovals for added visual appeal.
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Remove the pork from its cooking water, and parboil the carrots in water for 1 minute to soften slightly.
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Slice 2/3 of the pork butt into rectangles, ensuring they match the size of the bell pepper pieces.
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Save the remaining 1/3 of the pork for another delicious dish in the future.
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Strain the mushroom liquid and combine the specified amount with soy sauce, sugar, and salt.
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Drain the bean curd, rinse it in cold water, and slice it to match the size of the bell pepper.
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For the stir-fry, add oil to a very hot wok.
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When the oil begins to smoke, stir-fry the mushrooms, garlic, and ginger for 1 minute, infusing the dish with aromatic flavors.
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Add the bell pepper, bamboo shoots, carrots, and sliced pork to the wok; stir-fry for an additional 1 minute to combine the flavors.
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Introduce the bean curd and the mushroom liquid mixture to the wok, bringing the ingredients to a boil.
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Reduce the heat to medium, cover the wok, and cook for 1-2 minutes, ensuring the bell pepper maintains its vibrant green color and a crisp texture.
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Push the ingredients up the side of the wok to make room for the final thickening step.
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Restir the cornstarch paste until smooth, then gradually dribble it into the liquid while stirring continuously to achieve a luscious consistency.
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Reintegrate the thickened sauce with the stir-fried ingredients, ensuring a harmonious combination of textures and flavors.
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Serve this Twice Cooked Pork and Spicy Vegetables dish promptly, savoring the delightful fusion of savory pork, vibrant vegetables, and the perfect balance of sweet and spicy notes.
Enjoy your culinary adventure with this Chinese-inspired masterpiece that transforms simple ingredients into a symphony of taste and texture! 🌶🥢✨
