Mandarin Twice Cooked Pork Recipe
Ingredients
| 1 pound boneless pork shoulder | ||
| Water | 1/2 Cup (16 tbs) | |
| Dry sherry | 3 Tablespoon | |
| 2 tablespoons sliced green onion | ||
| Ginger root | 1 Teaspoon, grated | |
| 2 tablespoons sweet bean sauce | ||
| 2 tablespoons hot bean sauce | ||
| Soy sauce | 2 Tablespoon | |
| Water | 1 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Cooking oil | 1 Tablespoon | |
| 3 medium green peppers, cut into 3/4-inch pieces | ||
| Garlic | 2 Clove (5gm), minced | |
Directions
In wok or large skillet combine pork, the 1/2 cup water, sherry, green onion, and gingerroot.
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.
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.
Chef
