Preparation:
In saucepan, cover pork butt with water, bring to a boil and 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 and 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, and 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 and 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 and pork; stir-fry for 1 minute. Add bean curd and mushroom liquid; bring to boil.
On medium heat, cover wok and cook for 1-2 minutes, until bell pepper is bright green and crisp. Push ingredients up side of wok. Stir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve. |
