Preparation: 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, then 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.
Strain mushroom liquid; combine specified amount 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.