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 chiles and hoisin sauce with equally delicious results.
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 chiles, crumbled
4 teaspoons sweet bean sauce or hoisin sauce
1 tablespoon soy sauce
1 teaspoon granulated 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
- 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.
- 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.
- In a bowl, stir together hot bean sauce, sweet bean sauce, soy sauce, and sugar.
- Seed bell peppers and cut into 1-inch squares; cut remaining 2 onions into 1-inch lengths.
- 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.
- 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.