Twice-cooked Pork Recipe

1 Pound Lean Boneless Pork (such As
    Shoulder Or Butt), In 1 Piece
1 Tablespoon Dry Sherry
1 Thin, Quarter-size Slice Fresh Ginger,
    Crushed With The Side Of A Cleaver
3 Scallions (including Tops)
2 Teaspoons Hot Bean Sauce Or 2 Small Dried
    Hot Red Chiles, Crumbled
4 Teaspoons Sweet Bean Sauce Or Hoisin Sauce
1 Tablespoon Soy Sauce
1 Teaspoon Sugar
2 Small Green Bell Peppers Or 1 Each
    Small Green And Red Bell Pepper
3 Tablespoons Vegetable Oil
1/2 Teaspoon Salt
2 Cloves Garlic, Minced
1 Teaspoon Minced Fresh Ginger

place Pork, Sherry And Ginger Slice In A 2-quart Pan. Cut 1 Of The Scallions 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.

cut Meat Into 1 1/2-inch Square Pieces About 1/8 Inch Thick. In A Bowl, Combine Hot Bean Sauce (or Red Chiles), Sweet Bean Sauce, Soy Sauce And Sugar. Seed Bell Peppers And Cut Into 1 Inch Squares; Cut Remaining 2 Scallions Into 1-inch Lengths. Place A Wok Over High Heat; When 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 A Few Drops Of Water If Wok Appears Dry. Sprinkle With Salt And Stir Once, Then Remove Peppers From Wok. Add Remaining 1 Tablespoon 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 For 30 Seconds To Heat Through.

makes 3 Or 4 Servings.