[htbg247]

Twice Cooked Pork With Spicy Vegetables

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 or Cornstarch paste

Instructions
1.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.
2.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".
3.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.
4.Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish.
5.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.
6.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.
7.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.
8.Recombine with ingredients. Serve. 4