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The pork in this spicy Sichuan dish really is cooked twice--first simmered, then stir-fried. Hot and sweet bean sauces add a distinctive flavor, but if you can't find them, you may use dried chilies and hoisin sauce with equally delicious results.

Twice-Cooked Pork

1 pound lean boneless pork (shoulder or butt), in one piece

1 tablespoon dry sherry

1 quarter-size slice fresh ginger, crushed

3 green onions

2 teaspoons hot bean sauce; or 2 small dried hot red chilies, crumbled

4 teaspoons sweet bean sauce or hoisin sauce

1 tablespoon soy sauce

1 teaspoon sugar

2 small green bell peppers or 1 each green and red bell pepper

3 tablespoons vegetable oil

1/2 teaspoon salt

2 garlic cloves, minced or pressed

1 teaspoon minced fresh ginger

1. In a 2-quart pan, combine pork, sherry, and ginger slice. Cut one of the onions in half crosswise and add to pan; then add just enough water to cover meat. Bring to a simmer; then cover and simmer until meat is tender when pierced, about 45 minutes.
2. Lift meat from cooking liquid; discard liquid and refrigerate meat until cold. Then cut meat into 1 1/2-inch square pieces about 1/8-inch thick; trim and discard fat.
3. In a bowl, stir together hot bean sauce, sweet bean sauce, soy sauce, and sugar.
4. Seed bell peppers and cut into 1-inch squares; cut remaining 2 onions into 1-inch lengths.
5. Place a wok or wide frying pan over high heat. When pan is hot, add 2 tablespoon of the oil. When oil is hot, add bell peppers and cook, stirring, for 1 1/2 minutes; add a few drops of water if pan appears dry. Sprinkle peppers with salt and stir once, then remove from pan.
6. Add remaining oil to pan. When oil begins to heat, add garlic and minced ginger and stir once; then add meat and cook, stirring, for 1 minute. Add bean sauce mixture and toss until meat is coated with sauce. Return peppers to pan, add onions, and cook, stirring, until heated through, about 30 seconds.

Makes 4 servings.

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