Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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