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Ingredients
1 lb. lean boneless pork
shoulder or butt
1 tablespoon dry sherry
1 1/8-inch slice fresh ginger,
smashed with the flat side of a large knife
3 green onions (including tops)
2 small dried hot red chilies,
crumbled
4 teaspoons hoison sauce
1 tablespoon soy sauce
1 teaspoon sugar
1 small green bell pepper
1 small red bell pepper
3 tablespoons olive oil
1/2 teaspoon salt
2 cloves garlic, minced
1 teaspoon minced fresh ginger
Directions
In a 2-quart pan, add pork,
sherry and ginger. Cut one of the green onions in half
cross-wise, and add to pan. Add just enough water to cover
pork. Bring to a simmer over medium heat, then reduce heat
and
cover. Simmer until meat is tender when pierced with a fork
or knife (about 45
minutes).
Remove pork from the broth and
place in a bowl or container and refrigerate until cold. Once cold,
remove fat if you prefer, then cut pork into 1
1/2-inch-square x 1/8-inch-thick pieces.
In a small mixing bowl, whisk
together crumbled chilies, hoison sauce, soy sauce and sugar.
Set aside.
Remove seeds from green and red bell peppers and cut into
1-inch squares. Cut remaining 2 green onions into 1-inch
lengths and set aside. Place skillet or wok over high
heat. When skillet or wok is hot, add 2 tablespoons of the
oil. When oil is hot, add bell peppers and stir-fry for 1
1/2 minutes, adding 1-2 tablespoons of water if skillet or
wok appears dry (to prevent burning). Sprinkle with salt and
stir briefly. Remove peppers from wok and set aside.
Add remaining 1 tablespoon oil
to wok. When oil begins to heat, add garlic and minced
ginger and stir briefly to spread around. Add pork pieces and stir-fry for about
1-2 minutes. Add bean sauce mixture and toss until pork is
coated with sauce.
Return bell peppers and onion to
skillet or wok and stir-fry again for about 30 seconds (or
until heated through). Serve alone or with rice.
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