1 (5 ounce) package fried potato mix
2 1/2 pounds kosher salt-free meat tenderloin (could be beef)
1 medium head garlic, peeled and cubed
3 potatoes, cubed
2 onions, thinly sliced
18 green bell peppers - sliced, dried and chopped
Place potatoes and carrots in a deep fry pan with cool water. Cook covered until tender, 45 to 60 minutes. Drain and cool. Slice, scoop and set aside. Break potatoes into small pieces and season with salt and pepper.
Pour water into several shallow bowl, filling with potato mixture and boiling water (1 1/2 cups) until tender. For best float, lightly press potatoes into boiling water. Be careful not to overcook potatoes and cook them until they are black and firm, 11 to 12 minutes.
Place onion in pan. When potatoes are close to tender stage simmer uncovered until contact with water. Remove pan from heat, let onions cool and lazer. Finely chop potatoes and mix with leavening and juice from bamboo shoots. Garnish reserved potatoes with broccoli and fresh orange, if desired.
Heat water in wok; add potatoes and leaven chicken. Cook until potatoes are fork tender and onion brown. Add reserved meat and cook until dry; stir. Stir in onions, carrots, potatoes and chicken. Serve over tenderloin.