Twice Cooked Pork
serves: 4 
 
1 lb.  pork loin, boneless center cut and trimmed of fat
  water for steaming
1/4   corn oil
1 cup  green peppers, diced 3/4 inch
1 cup  red bell peppers, diced 3/4 inch
1 cup  cabbage, diced 1 inch
4 - 5   dried black mushrooms; softened, stem removed and cut in quarters
2 clove  garlic, smashed and chopped fine
1 Tbsp  ginger, chopped fine
1 Tbsp  rice wine
1 Tbsp  soy sauce
1 Tbsp  chili paste with garlic
2 Tbsp  bean paste
1 tsp  sugar
1/4 tsp  ground white pepper
1 tsp  salt
1 tsp  cornstarch
3   scallions cut in 1 inch lengths
 
place the pork in a steamer basket in a covered pot with water and steam 
on medium heat for 25 minutes. drain and let cool. combine the rice wine, 
soy, chili paste, bean paste, sugar, white pepper, salt and cornstarch; 
mix well so the cornstarch has no lumps. combine the peppers, cabbage, 
garlic and softened and cut mushrooms. slice the pork 1/8 inch thick. heat 
the oil in a wok or heavy bottom pan, and when hot add the pork and brown 
lightly, then drain and keep warm. add 2 tablespoons of the oil the pork 
cooked in back to the pan, increase the heat to high and add the pepper 
mixture and cook 1 minute, then drain and keep warm. add the sauce 
mixture, pork and peppers---boil thoroughly for one minute to thicken, 
stir in the ginger and scallions. serve hot! 
 
niki 
-- 
(ID: 12426) Mirror: rec.food.recipes: Fri, May 30, 2003


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