My Home Recipe

Ingredients :
1/2 lb Pork butt in one piece
1 lg Carrot
5 lg Jyo black mushrooms
1 Cube Bean curd
2 sm Dried red Chili peppers,Minced
1/3 c Mushroom liquid
1 tb Thin soy Sauce
2 lg Cloves Garlic, minced
1 pn Sugar
2 tsp Fresh ginger root, minced
1 tsp Salt
1 sm Bell pepper
2 tb Peanut oil
1/4 c Bamboo shoots
Cornstarch paste

How To Cook :

1. In saucepan, cover Pork butt with water, bring to a boil & simmer for 30 minutes. Add more Hot water if level goes below Pork.
2. Cool Pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour.
3. Squeeze liquid from mushrooms, reserving liquid.
4. Discard mushroom stems, and halve mushrooms.
5. Halve, seed & core bell pepper; cut into pieces about 1″ by 1 1/2″.
6. Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals.
7. Remove Pork from cooking water, & parboil carrots in water for 1 minute.
8. Slice 2/3 of Pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish.
9. Strain mushroom liquid; combine specified amount with soy Sauce, Sugar & salt.
10. Drain Bean curd, rinse in cold water, and slice same size as bell pepper.

Stir-fry:

1. Add oil to very Hot wok.
2. When oil begins to smoke, stir-fry mushrooms, Garlic and ginger for 1 minute.
3. Add bell pepper, bamboo shoots, carrots & Pork; stir-fry for 1 minute.
4. Add Bean curd & mushroom liquid; bring to boil.
5. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp.
6. Push ingredients up side of wok.
7. Re-stir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring.
8. Recombine with ingredients. Serve.

Stumble it!

Related Posts :
Dried Fried Prawn
Chicken Harvest Stir-Fry
(Non-Halal) Spicy Pig Stomach Soup
Only Vegetables For Lunch
Singapore Fried Noodles