It’s just past Canadian Thanksgiving and I have had enough turkey now to last until Christmas. It’s time for something completely different.
This is a two-part recipe: cook the meat one time in the morning, then let it cool in the refrigerator until dinner, when it gets cooked again. There are some exotic ingredients here, but if you like Chinese food, you’ll need to have them for other dishes. Sriracha and hoisin sauces and sesame oil keep for a long time when they’re refrigerated. So get the ingredients together and make this already. It’s very tasty.
A good tip for any time you’re stir-frying: get all the ingredients chopped, diced, sliced, minced and ready to go. Once you start making the dish, there isn’t any time to stop and do more prep.
Here we go!
A piece of pork.
Sherry, ginger and green onion.
All the above went into a saucepan and were cooked for 45 minutes, then refrigerated. Later that day, the final dish was started.
The pork was cut into cubes.
Sriracha, hoisin, soy and more ginger.
Sriracha, hoisin, soy, sugar and sesame oil mixed together in a bowl.
Bell peppers, red and orange.
Red and orange peppers cut into squares.
Garlic and ginger.
Green onions cut into 1″ lengths.
Everything is ready to go!
Heat the wok, add peanut oil, then the peppers.
Take the peppers out and add the pork to the wok. I put the pork in before the ginger and garlic called for in the recipe because I thought the pork was a bit too pink. The pork was stir-fried until it was browned.
Added the ginger, garlic and sriracha, hoisin, soy, sugar and sesame oil mixture.
Stir fry some more.
Add the peppers back into the wok with the green onions.
Serve over rice.
From Sunset Wok Cook Book, 1989
The pork in this spicy Szechuan dish really is cooked twice—first simmered, then stir-fried (if you like, you can even do the cooking on different days). Sweet and hot bean sauces add a distinctive flavor—but if you can’t find them, you may use hoisin sauce and chilies with equally tasty results.
1 pound lean boneless pork (such as shoulder or butt), in one piece
1 tablespoon dry sherry
1 thin, quarter-size slice fresh ginger, crushed
3 green onions (including tops)
2 teaspoons hot bean sauce (I used 1 teaspoon of sriracha); or 2 small dried hot red chilies, crumbled
4 teaspoons sweet bean sauce or hoisin sauce
1 tablespoon soy sauce
1 teaspoon granulated sugar
1/2 teaspoon sesame oil
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
Place pork, sherry and ginger in a 2-quart pan. Cut one of the onions in half crosswise and add to pork, then add enough water to barely cover meat. Bring to a simmer; cover and simmer until meat is tender when pierced (about 45 minutes).
Lift meat from broth and refrigerate meat until cold. Then cut meat into 1-1/2 inch square pieces about 1/8-inch thick. (The fatty parts of the meat are considered a delicacy, but remove them if you wish.)
In a bowl, stir together hot bean sauce, hoisin sauce, soy and sugar. Seed bell peppers and cut into 1-inch squares; cut remaining 2 green onions into 1-inch lengths.
Place a wok over high heat; when pan is hot, add 2 tablespoon of the oil. When oil is hot, add bell peppers and stir-fry for 1 1/2 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 of 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. Add bean sauce mixture and toss until pork is coated with sauce. Return bell peppers to wok along with onion. Stir for 30 seconds to heat through. Makes 4 servings.