Recipe - Double-Cooked Pork

8 ounce Pork
2 Green Peppers
2 Garlic Cloves
3 teaspoon Oil
2 tablespoon Sweet Flour Sauce
1 tablespoon Chili Nam Yuey
1 teaspoon Soup Stock
1 teaspoon Sugar

Rinse the pork. Put it in cold water. Boil over a high flame for 20
minutes. Stick a chopstick into the pork; if there's no more blood coming
out from it, remove. Slice thinly after it cools off.
Rinse green peppers. Seed them and remove the ribs. Cut into 1" squares.
Remove old and dry parts from the garlic cloves. Section.
Heat oil in a wok. Stirfry pork slices till the fat part shrinks. Add
green peppers. Stir fry for a while and remove.
Add the sweet flour sauce and Chili Nam Yuey to the oil remaining in the
wok. Stir for a while. Add soup stock, and sugar. Mix well. Pour the pork
slices and green peppers back and stirfry for a while. Add garlic. Stir
fry briefly. Remove and serve.
From The Chinese Regional Cuisine Series, Szechuan Cooking.
Posted by James Lor.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/namyuey.zip