PORK: This pork dish is often found on the menu of Chinese restaurants serving Shanghai or even Sichuan style of cuisine. It can be easily reproduced at home with this recipe.

TWICE- COOKED PORK 回鍋肉:




1½ to 2 lbs. pork in one piece

1-2 stalks leek, white parts only

½ each of green & red pepper, diced

½ cup thinly sliced bamboo shoots

2 stalks green onion, cut into long pieces

2 thin slices ginger

1-2 tbsp. cooking oil


sauce:

1 tbsp. bean paste
1 tbsp. spicy bean paste
½ tsp. salt
½ tbsp. sugar
2 tbsp. rice wine or dry sherry




Bring a large pot of water to a boil over high heat and add the piece of pork, making sure that the meat is completely covered with water. Bring water back to a boil, reduce heat to medium, cover pot and cook pork for 30 minutes. Drain pork, reserving ¼ cup of cooking liquid.

When meat is cool enough to handle, slice it into thin slices.

In wok or large non-stick saucepan, heat oil over high heat until very hot. Add leeks and peppers and cook until just tender. Add pork slices, bamboo shoots, ginger and green onion and cook together for 1 minute.

Mix sauce ingredients together and add into mixture in pan together with reserved cooking liquid. Cook mixture for 1 to 2 minutes more, or until most liquid has evaporated. Serve immediately.