Twice Cooked Pork and Spicy Vegetables

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. Peeli 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. Straini 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-fryi: Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute.
16. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute.
17. Add bean curd & mushroom liquid; bring to boil.
18. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp.
19. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring.
20. Recombine with ingredients.
21. Serve.