Twice-Cooked Pork, Sichuan Style
	      1 lb(450g) fresh boneless pork or fresh, uncured ham
	      3 oz(80g)scallions or garlic shoots
	      1 tbsp vegetable oil
	      2 tbsp soybean paste
	      1 tbsp sweet bean sauce
	      1/4cup meat stock
	1. Wash the pork, drop it into boiling water to cover, and 
	   parboil for 8 minutes. Remove, drain, and cut into slices 
	   about 2 inches long by 1 1/2inches wide and 1/4 inch thick
	   (7 cm by 4 cm by 16mm). Set aside.
	2. Cut the scallions on the slant into 1 inch (3 cm) pieces. 
	   Set aside.
	3. Heat the oil in a wok to very hot 356F(180C),or until smoke 
	   rises on the surface. Add the pork slices, soybean paste, sweet 
	   bean sauce, scallions or garlic shoots, and stock. Stir-fry for 
	   5 minutes, of until the scallions are tender and the soybean paste 
	   loses its raw taste. Remove and serve.

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