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Twice Cooked Pork and Spicy Vegetables

RecipeFeed.com — 2008-08-20T12:40:56+01:00

1/2 lb Pork butt; in one piece
5 ea Mushrooms; large jyo black
2 ea Small dried red chili pepper
2 ea Large cloves garlic, minced
2 t Ginger root, minced
1 ea Small bell pepper
1/4 c Bamboo shoots
1 ea Large carrot
1 ea Cube bean curd
1/3 c Mushroom liquid
1 T Thin soy sauce
1 pn Sugar
1 t Salt
2 T Peanut oil
1 ea Cornstarch paste; as require
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed & 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. Remove pork from cooking water, & 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. Strain mushroom liquid; combine specified amount
with soy sauce, sugar & salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper. Stir-fry: 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 & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to boil. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & 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.

Twice Cooked Pork with Spicy Vegetables

RecipeFeed.com — 2008-08-20T12:40:56+01:00

1/2 lb Pork butt in one piece
5 lg Jyo black mushrooms
2 sm Dried red chili peppers,
Minced 2 lg Cloves garlic, minced
2 ts Fresh ginger root, minced
1 sm Bell pepper
1/4 c Bamboo shoots
1 lg Carrot
1 Cube bean curd
1/3 c Mushroom liquid
1 tb Thin soy sauce
1 pn Sugar
1 ts Salt
2 tb Peanut oil
Cornstarch paste Preparation: In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed & 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. Remove pork from cooking water, & 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. Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper. Stir-fry: 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 & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to boil. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & 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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Variety Spice Muffins

RecipeFeed.com — 2008-08-20T12:40:56+01:00

2 1/2 c Buttermilk baking mix (??)
1/2 c Sugar
1 ts Cinnamon
1/2 ts Cloves
1/2 ts Nutmeg
1/2 c Applesauce
1 sm Can undiluted evaporated
-milk 2 tb Oil
1 Egg, beaten
Using baby food eliminates the need to puree Combine baking mix, sugar, cinnamon, cloves, and nutmeg in medium bowl;mix well. Beat together applesauce, evaporated milk, oil, and egg. Add liquid mixture to dry mixture. Stir just until dry ingredients are moistened. Fill 12 buttered muffin cups 2/3 full of batter. Bake in hot oven (400F) 15-20 minutes. Cool slightly; remove from pan. Makes 12 muffins. TOPPING: Mix 1/4 cup sugar and 1/4 tsp cinnamon. Dip tops of muffins in 2 tbsp melted butter, then roll tops in cinnamon sugar mixture. ** You may substitute one fo the following for the applesauce: 4-1/2 oz jar strained plums, apricots with tapioca, strained pears, or strained squash. Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon Stevens.

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