| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork Shoulder, Boneless & |
|
|
Lean — whole piece |
| 1 |
tb |
Dry Sherry |
| 1 |
sl |
Ginger — crushed |
| 3 |
|
Whole Green Onions — |
|
|
Including tops |
| 2 |
ts |
Hot Bean Sauce |
| 2 |
|
Red Chili Peppers — dried, |
|
|
Crushed |
| 4 |
ts |
Hoisin Sauce |
| 1 |
tb |
Soy Sauce |
| 1 |
ts |
Sugar |
| 1 |
|
Red And Green Bell Peppers |
| 3 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 2 |
|
Cloves Garlic — minced |
| 1 |
ts |
Ginger — minced |
|
|
<<<Or>>> |
INSTRUCTIONS
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. (The fatty parts are
considered a delicacy, but remove them if you wish.)
In a bowl, combine hot bean sauce, hoisin sauce, soy, and sugar. Seed bell
peppers and cut into 1-inch squares; cut remaining green onions into 1-inch
lengths. Place a wok over high heat; when wok is hot, add 2 tbs. of the
oil. When oil is hot, add bell 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 1 tbs. 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 bell peppers to wok along with onion. Stir-fry
for 30 seconds to heat through. EAT-L Gary Watson ^ Santa
Cruz Mtns. / \^ Nirvana, with an Los Gatos, CA / ^/ \
ocean view... / / \ \ ~~~~~~~~~~~~~~~~
Recipe By : Sunset Stir-fry Cookbook
From: Cuponquen@aol.Com Date: Sun, 12 Nov 1995 21:45:56 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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