Twice Cooked Pork and Spicy Vegetables

• 12 lb pork butt, in one piece
• 5 large Jyo black mushrooms
• 2 small dried red chili peppers
• 2 cloves garlic, minced
• 2 teaspoons gingerroot, minced
• 1 small bell pepper
• 14 cup bamboo shoot
• 1 large carrot
• 1 cube bean curd
• 13 cup mushroom liquid
• 1 tablespoon soy sauce
• 1 pinch sugar
• 1 teaspoon salt
• 2 tablespoons peanut oil
• cornstarch paste

1. In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes.
2. Add more hot water if level goes below pork.
3. Cool pork in its cooking water.
4. Wash, then soak mushrooms in warm water for 1 hour.
5. Squeeze liquid from mushrooms, reserving liquid.
6. Discard mushroom stems, and halve mushrooms.
7. Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2".
8. Slice bamboo to match bell pepper.
9. Peel carrot; slice on bias into ovals.
10. Remove pork from cooking water, & parboil carrots in water for 1 minute.
11. Slice 2/3 of pork butt into rectangles same size as bell pepper.
12. Save remaining 1/3 for another dish.
13. Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt.
14. Drain bean curd, rinse in cold water, and slice same size as bell pepper.
15. Stir-fry: Add oil to very hot wok.
16. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute.
17. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute.
18. Add bean curd & mushroom liquid; bring to boil.
19. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp.
20. Push ingredients up side of wok.
21. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring.
22. Recombine with ingredients.
23. Serve.

pork butt, black mushrooms, red chili peppers, garlic, gingerroot, bell pepper, bamboo shoot, carrot, bean curd, mushroom liquid, soy sauce, sugar, salt, peanut oil, cornstarch

Taken from www.food.com/recipe/twice-cooked-pork-and-spicy-vegetables-6752 (may not work)