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