1/2 lb Pork butt; in one piece
5    Mushrooms; large jyo black
2    Small dried red chili pepper
2    Large cloves garlic, minced
2 ts Ginger root, minced
1    Small bell pepper
1/4 c  Bamboo shoots
1    Large 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
1    Cornstarch paste; as require

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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.