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Twice Cooked Pork and Spicy Vegetables

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READY IN:
1hr 35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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