Twice Cooked Szechuan Pork
|Lean pork||1 Pound|
|Vegetable oil||2 Tablespoon|
|Green pepper||1 Large, cut into 0.25 inch strips|
|Scallion||1 , sliced|
|Ginger root||1 Teaspoon, grated|
|Garlic||1 Clove (5 gm), grated|
|Black bean sauce||1 Tablespoon|
|Hoisin sauce||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|Chili paste||1⁄2 Teaspoon|
Cover pork with water and simmer, covered, for 1 hour, until done.
Cool and slice into Winch slices.
Heat oil in wok and stir-fry green pepper for 1 minute.
Add pork and scallion and continue to stirfry for 1 minute.
Combine remaining ingredients and add to pork and green pepper mixture.
Heat thoroughly and serve at once with boiled or fried rice.