Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Pork Butt; in one piece 1 ea Cube Bean Curd
5 ea Mushrooms; large Jyo black 1/3 c Mushroom Liquid
2 ea Small Dried Red Chili Pepper 1 T Thin Soy Sauce
2 ea Large cloves garlic, minced 1 pn Sugar
2 t Ginger root, minced 1 t Salt
1 ea Small Bell Pepper 2 T Peanut Oil
1/4 c Bamboo Shoots 1 ea Cornstarch Paste; as require
1 ea Large Carrot

+++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++++++++++++++++ In saucepan, cover pork butt with water, bring to
a boil and 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 and 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, and 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 and 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 and pork; stir-fry for 1 minute. Add bean curd and
mushroom liquid; bring to boil. On medium heat, cover wok and cook for
1-2 minutes, until bell pepper is bright green and 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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