Mandarin Twice Cooked Pork Recipe


Main Ingredient


 Boneless pork shoulder1 Pound
 Water1⁄2 Cup (8 tbs)
 Dry sherry3 Tablespoon
 Sliced green onion2 Tablespoon
 Grated ginger root1 Teaspoon
 Sweet bean sauce2 Tablespoon
 Cooked rice4 Tablespoon
 Hot bean sauce2 Tablespoon
 Soy sauce2 Tablespoon
 Water1 Tablespoon
 Sugar2 Teaspoon
 Cooking oil1 Tablespoon
 Green peppers3 Medium, cut into 3/4-inch pieces
 Garlic2 Clove (10 gm), minced

Nutrition Facts

Serving size: Complete recipe

Calories 1342 Calories from Fat 673

% Daily Value*

Total Fat 75 g115.4%

Saturated Fat 22.2 g110.9%

Trans Fat 0.5 g

Cholesterol 281.3 mg

Sodium 4621 mg192.5%

Total Carbohydrates 73 g24.3%

Dietary Fiber 11.3 g45.2%

Sugars 28 g

Protein 91 g182.9%

Vitamin A 58% Vitamin C 631.5%

Calcium 16.2% Iron 49.2%

*Based on a 2000 Calorie diet


In wok or large skillet combine pork, the 1/2 cup water, sherry, green onion, and ginger root.
Cover; simmer 25 to 30 minutes.
Drain; cool.
Discard liquid.
Slice meat very thinly into bite-size pieces.
Combine sweet bean sauce, hot bean sauce, soy sauce, the 1 tablespoon water, and sugar.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry green peppers and garlic in hot oil for 2 to 3 minutes.
Remove green peppers.
Add the pork to hot wok or skillet; stir-fry for 2 to 3 minutes.
Stir soy mixture; stir into pork.
Cook and stir till bubbly.
Stir in green peppers; cover and cook for 1 minute.