Twice Cooked Pork with Spicy Vegetables
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 inch by 1 1/2 inches. 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 to 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.
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