Title: Twice Cooked Pork with Spicy Vegetables
Categories: Chinese Meat
Yield: 4 Servings

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.

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