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
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.