| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meats, Oriental | 6 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Fresh bacon or pork belly |
| 6 | Whole scallions | |
| 6 | sl | Fresh ginger |
| 1 | tb | Salt |
| 6 | Scallions | |
| 3 | tb | Peanut oil |
| 2 | tb | Finely chopped garlic |
| 1 | tb | Minced peeled fresh ginger |
| 1 1/2 | tb | Chili bean sauce |
| 1 | tb | Rice wine or dry sherry |
| 1 | tb | Light soy sauce |
| 2 | ts | Sugar |
| 1 | ts | Salt |
INSTRUCTIONS
ADD TO LARGE POT of boiling water: bacon or pork belly, scallions, ginger, salt. Cover tightly; simmer for 1 1/2 hours. Remove meat with slotted spoon and drain well. Discard liquid. When bacon or pork belly has cooled, cut it into thin 1/4-inch slices. Cut scallions into 3-inch pieces. Heat wok or large saute pan until hot. Add oil and pork and stir-fry for 10 minutes. Drain any excess oil. Add garlic and ginger; stir-fry 10 seconds. Add scallions and stir-fry 3 minutes. Add the other ingredients; stir-fry 3 minutes, mixing well. Serve at once. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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