Ingredients Jump to Instructions ↓

  1. 1 pound pork shoulder -- boneless & lean, -- whole piece

  2. 1 tablespoon dry sherry

  3. 1 slice ginger -- crushed

  4. 3 whole green onions -- including tops

  5. 2 teaspoons hot bean sauce or 2 red chili peppers -- dried, crushed

  6. 4 teaspoons hoisin sauce

  7. 1 tablespoon soy sauce

  8. 1 teaspoon sugar

  9. 1 red and green bell peppers

  10. 3 tablespoons oil

  11. 1/2 teaspoon salt

  12. 2 cloves garlic -- minced

  13. 1 teaspoon ginger -- minced

Instructions Jump to Ingredients ↑

  1. Preparation : Place pork, sherry, and ginger slice in a 2-quart pan. Cut 1 of the green onions in half crosswise and add to pork, then add enough water to barely cover meat. Bring to a simmer; cover and simmer until meat is tender when pierced (about 45 minutes). Lift meat from broth and refrigerate until cold. Then cut into 1 1/2-inch-square pieces about 1/8 inch thick. (The fatty parts are considered a delicacy, but remove them if you wish.) In a bowl, combine hot bean sauce, hoisin sauce, soy, and sugar. Seed bell peppers and cut into 1-inch squares; cut remaining green onions into 1-inch lengths. Place a wok over high heat; when wok is hot, add 2 tbs. of the oil. When oil is hot, add bell peppers and stir fry for 1 1/2 minutes, adding a few drops of water if wok appears dry. Sprinkle with salt and stir once, then remove peppers from wok. Add remaining 1 tbs. oil to wok. When oil begins to heat, add garlic and minced ginger and stir once; then add pork and stir-fry for 1 minute Add bean sauce mixture and toss until pork is coated with sauce. Return bell peppers to wok along with onion. Stir-fry for 30 seconds to heat through.


Send feedback