Twice Cooked Pork with Spicy Vegetables

Directions

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 ½".

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 ⅔ of pork butt into rectangles same size as bell pepper.

Save remaining ⅓ 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 to 2 minutes, until bell pepper is bright green and 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.