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Twice Cooked Pork Stir-Fry
Twice Cooked Pork means cooked meat is returned to the pot to cook. This tasty stir
fried pork is probably one of the many well known Sichuan dishes.
1 pound of c, with skin and fat attached.
2 stalks celery, thin sliced
1 red bell pepper, cut into bite size
1 green bell pepper, cut into bite size
2 stalks spring green onion (sliced)
1 tablespoon garlic, chopped
2 teaspoon fresh ginger, chopped
1½ tablespoon chili bean sauce (or up to your taste)
1½ tablespoon sweet bean sauce or hoisin sauce (or up to your taste, hoisin sauce can be
saltier than sweet bean sauce)
2 tablespoon vegetable oil
Cover the pork in cold water and bring to a boil then turn the heat to minimum, put the lid on and
simmer very gently for about 25 - 30 minutes.
Remove any scum during boiling/poaching.
Take the meat out, rinse and plunge in cold water to cool.
Remove pork pat dry and cut into very thin slices.
Prepare and set aside the vegetables and other ingredients.
Heat the wok with a little oil till hot and fry the pork slices till the meat is lightly browned.
Take the meat out of wok, set aside.
Check if there is enough oil (about 1 tbsp) left, if not add a bit more, add garlic and ginger and
stir fry them till fragrant.
Add chili bean sauce or sweet bean sauce, stir-fry again for one minute.
Add celery and peppers. Stir-fry till all vegetables are slightly softened.
Add the meat back in and stir-fry till meat is well coated with the sauce.
Add spring onion and stir-fry again, for two minutes.
Serve hot over white rice or noodles.
You can combine this excellent recipe with some others from our collection.
If you are not sure how much sauce you preferred add less first then after the meat is added,
taste if you need more chili bean and/or sweet bean sauce.
Enjoy this recipe and many more at sunflower-recipes