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 and 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.
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.
