Twice Cooked Pork and Spicy Vegetables

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Title: Twice Cooked Pork and Spicy Vegetables
Categories: Vegetables, Pork/ham, Chinese
Yield: 4 servings

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 tb Thin Soy Sauce
2 ea Large cloves garlic, minced 1 pn Sugar
2 ts Ginger root, minced 1 ts Salt
1 ea Small Bell Pepper 2 tb Peanut Oil
1/4 c Bamboo Shoots 1 ea Cornstarch Paste; as
require
1 ea Large Carrot

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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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