1 lb (450g) fresh boneless pork or fresh,
uncured ham
2 tbsp soybean paste
3 oz (80g) scallions or garlic shoots
1 tbsp sweet bean sauce
1 tbsp vegetable oil
1/4 cup meat stock
Preparation
Wash the pork, drop it into boiling water to
cover, and parboil for 8 minutes. Remove, drain, and cut into slices about 2 inches long
by 1 1/2 inches wide 1/4 inch thick (7 cm by 4 cm by 16mm).Set aside.
Cut the scallions on the slant into 1 inch (3
cm)pieces. Set aside.
Heat the oil in a work to very hot 356oF
(180oC), or until smoke rises on the surface. Add the pork slices, soybean
paste, sweet bean sauce, scallions or shoots, and stock. Stir-fry for 5 minutes, or until
the scallions are tender and the soybean paste loses its raw taste. Remove and serve.
