Twice Cooked Pork And Spicy Vegetables

Ingredients

130 gr pork butt
5 mushrooms
2 chili pepper
2 garlic
4 gr ginger root
1 bell pepper
1/4 bamboo shoots
1 carrot
1 cube bean curd
3/8 mushroom liquid
5 ml soy sauce
1 gr sugar
3 gr salt
10 ml peanut oil
1 cornstarch paste
1 by
5/8 pork butt rectangles same size as bell pepper
3/8 another dish

Instructions

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