---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Twice Cooked Pork And Spicy Vegetables
 Categories: Vegetables, Pork/ham, Chinese
      Yield: 4 Servings
 
    1/2 lb Pork butt; in one piece
      5 lg Jyo black mushrooms
    1/3 c  Mushroom liquid
      2 sm Dried red chili pepper
      2 cl Garlic; minced
      2 ts Fresh ginger; minced
      1 sm Bell pepper
    1/4 c  Bamboo shoots
      1 lg Carrot
      1    Bean curd block
      1 tb Thin soy sauce
      1 pn Sugar
      1 ts Salt
      2 tb Peanut oil
           Corn starch paste;
           - as required
 
  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 2/3rd 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 to 2 minutes, until bell pepper is bright green & crisp. Push
  ingredients up side of wok. Re-stir thick corn starch paste, then
  dribble into liquid until it thickens; cook briefly while stirring.
  Recombine with ingredients. Serve.
 
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