Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ts 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 tb Thin soy sauce
1 pn Sugar
1 ts Salt
2 tb 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.

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