Sure you can get takeout of the same thing at your local Chinese restaurant but it will not be this good. Twice cooked pork is actually twice cooked. You can even simmer the pork and chill it up to a day in advance.
Sometimes I can be pretty lazy and I will make this by skipping step one and just stir-frying the pork till done before stir-frying the veggies. It still taste good but you do loose the tenderness and some of the flavor the first cooking imparts.
Prep Time15 minsCook Time40 minsTotal Time55 mins
1 or 2, 1 inch thick lean boneless pork chops or loins. 1/2 to 1 pound
1 Tablespoon dry sherry
1 thin, quarter-size slice fresh ginger
1 bunch green onions, about 6
1 teaspoon pepper flakes
4 teaspoons hoisin sauce
1 Tablespoon soy sauce
1 teaspoon sugar
1 green bell pepper
1 red bell pepper
2 Tablespoons salad oil
½ teaspoon salt
2 cloves garlic, minced
1 teaspoon minced fresh ginger or ½ teaspoon powdered
1Place pork, sherry, and ginger slice in pot . Cut 1 of the green onions in half crosswise and add to pork, then add enough water to barely cover meat. Cover and simmer until meat is tender when pierced (about 35 minutes).
Lift meat from broth and refrigerate until cold. Then cut into 1 ½ inch square pieces about 1/8 inch thick. Dispose of broth or use it for another recipe.
2In a bowl combine the hoisin sauce, pepper flakes, soy, and sugar. Seed bell peppers and cut into 1-inch squares: cut remaining 5 green onions into 1-inch lengths.
3Place wok over high heat: when wok is hot, add 2 tablespoons of oil. When oil is hot,
Add bell peppers and stir fry for 1 ½ 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 until cooked through. Add hoisin sauce mixture and toss until pork is coated with sauce. Return bell peppers to wok along with onions. Stir for 30 seconds to heat thorough. Serve with white rice.
Ingredients
1 or 2, 1 inch thick lean boneless pork chops or loins. 1/2 to 1 pound
1 Tablespoon dry sherry
1 thin, quarter-size slice fresh ginger
1 bunch green onions, about 6
1 teaspoon pepper flakes
4 teaspoons hoisin sauce
1 Tablespoon soy sauce
1 teaspoon sugar
1 green bell pepper
1 red bell pepper
2 Tablespoons salad oil
½ teaspoon salt
2 cloves garlic, minced
1 teaspoon minced fresh ginger or ½ teaspoon powdered
Directions
1Place pork, sherry, and ginger slice in pot . Cut 1 of the green onions in half crosswise and add to pork, then add enough water to barely cover meat. Cover and simmer until meat is tender when pierced (about 35 minutes).
Lift meat from broth and refrigerate until cold. Then cut into 1 ½ inch square pieces about 1/8 inch thick. Dispose of broth or use it for another recipe.
2In a bowl combine the hoisin sauce, pepper flakes, soy, and sugar. Seed bell peppers and cut into 1-inch squares: cut remaining 5 green onions into 1-inch lengths.
3Place wok over high heat: when wok is hot, add 2 tablespoons of oil. When oil is hot,
Add bell peppers and stir fry for 1 ½ 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 until cooked through. Add hoisin sauce mixture and toss until pork is coated with sauce. Return bell peppers to wok along with onions. Stir for 30 seconds to heat thorough. Serve with white rice.
