| 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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