Recipe: Mandarin Twice-Cooked Pork (West Bend, 1983)

MANDARIN TWICE-COOKED PORK

1 pound boneless pork shoulder
1/2 cup water
3 tablespoons dry sherry
2 tablespoons sliced green onion
1 teaspoon grated gingerroot
2 tablespoons sweet bean sauce
2 tablespoons hot bean sauce
2 tablespoons soy sauce
1 tablespoon water
2 teaspoons sugar
1 tablespoon cooking oil
3 medium green peppers, cut into 3/4-inch pieces
2 cloves garlic, minced

In wok 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.

Add cooking oil; preheat wok over high heat. Stir-fry green peppers and garlic in hot oil for 2 to 3 minutes.

Remove green peppers. (Add more oil, if necessary.) Add the pork to hot wok; 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. Serve at once.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Best Wok Recipes Compliments of West Bend, Better Homes and Gardens, 1983