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Mandarin Twice Cooked Pork

Flavors.of.Asia's picture
  Boneless pork shoulder 1 Pound
  Water 1⁄2 Cup (8 tbs)
  Dry sherry 3 Tablespoon
  Sliced green onion 2 Tablespoon
  Grated ginger root 1 Teaspoon
  Sweet bean sauce 2 Tablespoon
  Cooked rice 4 Tablespoon
  Hot bean sauce 2 Tablespoon
  Soy sauce 2 Tablespoon
  Water 1 Tablespoon
  Sugar 2 Teaspoon
  Cooking oil 1 Tablespoon
  Green peppers 3 Medium, cut into 3/4-inch pieces
  Garlic 2 Clove (10 gm), minced

In wok or large skillet combine pork, the 1/2 cup water, sherry, green onion, and ginger root.
Cover; simmer 25 to 30 minutes.
Drain; cool.
Discard liquid.
Slice meat very thinly into bite-size pieces.
Combine sweet bean sauce, hot bean sauce, soy sauce, the 1 tablespoon water, and sugar.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry green peppers and garlic in hot oil for 2 to 3 minutes.
Remove green peppers.
Add the pork to hot wok or skillet; stir-fry for 2 to 3 minutes.
Stir soy mixture; stir into pork.
Cook and stir till bubbly.
Stir in green peppers; cover and cook for 1 minute.

Recipe Summary

Main Dish

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Mandarin Twice Cooked Pork Recipe