Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Pork butt in one piece 1 lg Carrot
5 lg Jyo black mushrooms 1 Cube bean curd
2 sm Dried red chili peppers, 1/3 c Mushroom liquid
Minced 1 tb Thin soy sauce
2 lg Cloves garlic, minced 1 pn Sugar
2 ts Fresh ginger root, minced 1 ts Salt
1 sm Bell pepper 2 tb Peanut oil
1/4 c Bamboo shoots 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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