1. In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. 2. Add more hot water if level goes below pork. 3. Cool pork in its cooking water. 4. Wash, then soak mushrooms in warm water for 1 hour. 5. Squeeze liquid from mushrooms, reserving liquid. 6. Discard mushroom stems, and halve mushrooms. 7. Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2". 8. Slice bamboo to match bell pepper. 9. Peel carrot; slice on bias into ovals. 10. Remove pork from cooking water, & parboil carrots in water for 1 minute. 11. Slice 2/3 of pork butt into rectangles same size as bell pepper. 12. Save remaining 1/3 for another dish. 13. Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt. 14. Drain bean curd, rinse in cold water, and slice same size as bell pepper. 15. Stir-fry: Add oil to very hot wok. 16. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. 17. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute. 18. Add bean curd & mushroom liquid; bring to boil. 19. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp. 20. Push ingredients up side of wok. 21. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. 22. Recombine with ingredients. 23. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
