Title: Twice Cooked Pork
Categories: Chinese
Yield: 4 Servings

1 lb Pork Shoulder, Boneless &
Lean -- whole piece
1 tb Dry Sherry
1 sl Ginger -- crushed
3 Whole Green Onions --
Including tops
2 ts Hot Bean Sauce
2 Red Chili Peppers -- dried,
Crushed
4 ts Hoisin Sauce
1 tb Soy Sauce
1 ts Sugar
1 Red And Green Bell Peppers
3 tb Oil
1/2 ts Salt
2 Cloves Garlic -- minced
1 ts Ginger -- minced
<<>>

Place pork, sherry, and ginger slice in a 2-quart pan. Cut 1 of the green
onions in half crosswise and add to pork, then add enough water to barely
cover meat. Bring to a simmer; cover and simmer until meat is tender when
pierced (about 45 minutes).

Lift meat from broth and refrigerate until cold. Then cut into 1
1/2-inch-square pieces about 1/8 inch thick. (The fatty parts are
considered a delicacy, but remove them if you wish.)

In a bowl, combine hot bean sauce, hoisin sauce, soy, and sugar. Seed bell
peppers and cut into 1-inch squares; cut remaining green onions into 1-inch
lengths. Place a wok over high heat; when wok is hot, add 2 tbs. of the
oil. When oil is hot, add bell peppers and stir fry for 1 1/2 minutes,
adding a few drops of water if wok appears dry. Sprinkle with salt and stir
once, then remove peppers from wok. Add remaining 1 tbs. oil to wok. When
oil begins to heat, add garlic and minced ginger and stir once; then add
pork and stir-fry for 1 minute. Add bean sauce mixture and toss until pork
is coated with sauce. Return bell peppers to wok along with onion. Stir-fry
for 30 seconds to heat through. EAT-L Gary Watson /\ Santa
Cruz Mtns. / \/\ Nirvana, with an Los Gatos, CA / /\/ \
ocean view... / / \ \ ~~~~~~~~~~~~~~~~

Recipe By : Sunset Stir-fry Cookbook

From: Cuponquen@aol.Com Date: Sun, 12 Nov 1995 21:45:56 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip