Twice-Cooked Pork Ham Recipe
1 lb(250g) fresh , uncured pork ham
3 oz (80g) scallions or garlic shoots
1 tbsp vegetable oil
2 tbsp soybean paste
1 tbsp sweet bean sauce
1 piece green pepper, seeded, cut into strips
1 piece red pepper, seeded, cut into strips
1. Wash the pork ham, drop it into boiling water to cover, and parboil for 8 minutes, remove, drain , and cut into slices about 2 inches long by 1.5 inches wide and 1/4 inch thick (7cm by 4cm by 10mm). Set aside.
2. Cut the scallions on the slant into 1 inch (3cm) pieces. Set aside.
3. Heat the oil in a wok to very hot 356F(180C), or until smoke rises on the surface.
Add the pork slices, soybean paste, sweet bean sauce, scallions or garlic shoots, green pepper strips and red pepper strips.
Stir-fry for 5 minutes, or until the scallions are tender and the soybean paste loses its raw taste. Remove and serve.
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