Double Cooked Pork
1 1b. fresh boneless pork or fresh, uncured ham
3 oz. scallions or garlic shoots
1 tablespoon vegetable oil
2 tablespoon soybean paste
1 tablespoon sweet bean sauce
1/4 cup meat stock
1. Wash the pork, drop it into boiling water to cover, and boil for 8
minutes.
2. Remove, drain, and cut into slices about 2 inches long by 1 ½ inches
wide and ¼ inch thick (7 cm by 4 cm by 16mm). Set aside.
3. Cut the scallions on a slant into 1 inch (3cm) pieces. Set aside.
4. Heat the oil in a wok to very hot 356F, or until smoke rises on
the surface.
5. Add the pork slices, soybean paste, sweet bean sauce, scallions or
garlic shoots, and stock.
6. Stir−fry for 5 minutes, or until the scallions are tender and the soybean
paste loses its raw taste.
7. Remove and serve.
1 1b. fresh boneless pork or fresh, uncured ham
3 oz. scallions or garlic shoots
1 tablespoon vegetable oil
2 tablespoon soybean paste
1 tablespoon sweet bean sauce
1/4 cup meat stock
1. Wash the pork, drop it into boiling water to cover, and boil for 8
minutes.
2. Remove, drain, and cut into slices about 2 inches long by 1 ½ incheswide and ¼ inch thick (7 cm by 4 cm by 16mm). Set aside.
3. Cut the scallions on a slant into 1 inch (3cm) pieces. Set aside.
4. Heat the oil in a wok to very hot 356F, or until smoke rises on
the surface.
5. Add the pork slices, soybean paste, sweet bean sauce, scallions or
garlic shoots, and stock.
6. Stir−fry for 5 minutes, or until the scallions are tender and the soybean
paste loses its raw taste.
7. Remove and serve.