Recipe - Liang Ban Rou (Twice-Cooked Pork)

2 One half pound Fresh bacon or pork belly
6 Whole scallions
6 sl Fresh ginger
1 tablespoon Salt
6 Scallions
3 tablespoon Peanut oil
2 tablespoon Finely chopped garlic
1 tablespoon Minced peeled fresh ginger
1 One half tablespoon Chili bean sauce
1 tablespoon Rice wine or dry sherry
1 tablespoon Light soy sauce
2 teaspoon Sugar
1 teaspoon Salt

ADD TO LARGE POT of boiling water: bacon or pork belly, scallions, ginger,
salt. Cover tightly; simmer for 1 One half hours. Remove meat with slotted spoon
and drain well. Discard liquid. When bacon or pork belly has cooled, cut it
into thin 1/4inch slices. Cut scallions into 3inch pieces. Heat wok or
large saute pan until hot. Add oil and pork and stirfry for 10 minutes.
Drain any excess oil. Add garlic and ginger; stirfry 10 seconds. Add
scallions and stirfry 3 minutes. Add the other ingredients; stirfry 3
minutes, mixing well. Serve at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini