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1/2 lb Pork butt in one piece
1 lg Carrot
5 lg Jyo black mushrooms
1 Cube Bean curd
2 sm Dried red Chili peppers,Minced
1/3 c Mushroom liquid
1 tb Thin soy Sauce
2 lg Cloves Garlic, minced
1 pn Sugar
2 tsp Fresh ginger root, minced
1 tsp Salt
1 sm Bell pepper
2 tb Peanut oil
1/4 c Bamboo shoots
Cornstarch paste

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. Re-stir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve.

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