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.