Recipe(tried): Twice Cooked Pork Stir-Fry

Tonight for dinner I am serving a dish I have made so very many times, I couldn't event count how many! Many years ago, I bought a wok with this recipe in a booklet that came with the wok (Sunset stir-fry book). The wok has long since been replaced, but the book is still here. And I heartily recommend it; everything I have ever tried from it has been a real winner.

I will be serving this stir-fry with sticky rice and a side dish of baby bok choy. Trying to get more veggies into our diet. Also, I will be using some already-cooked leftover pork, so it will be quite simple compared to having to start from scratch.

TWICE-COOKED PORK

1 lb. lean boneless pork
1 Tbsp. dry sherry
1 thin, quarter-size slice fresh ginger, crushed with the side of a cleaver
3 green onions (including tops)
2 tsp. hot bean sauce; or 2 small dried hot red chiles, crumbled
4 tsp. hoisin sauce
1 Tbsp. soy sauce
1 tsp. sugar
2 small green bell peppers or 1 red and 1 green pepper
3 Tbsp. oil
1/2 tsp. salt
2 cloves garlic, minced
1 tsp. minced fresh ginger

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.

In a bowl, combine hot bean sauce, hoisin sauce, soy sauce, and sugar. Seed peppers and cut into 1 inch squares; cut remaining 2 green onions into 1 inch lengths.

Place wok over high heat; when wok is hot, add 2 tablespoons of the oil. When oil is hot, add 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 tablespoon of 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 peppers to wok along with onion. Stir for 30 seconds to heat through.

Makes 3-4 servings.

Cheers!

Carolyn!