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.
3. Heat the oil in a wok to very hot 356°F(180°C),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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