Spicy Sichuan Double-Cooked Pork & Peppers

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prep time

15 min

total time

1 hr 40 min

makes

4 servings, 1 cup (250 mL) each

photo by:

kraft

recipe by: kraft

What You Need

1 boneless pork shoulder (1 lb./450 g)

2 green onions, cut lengthwise in half

1 piece (1 inch) gingerroot, smashed

2 Tbsp. Chinese Shao Hsing rice cooking wine

1 tsp. oil

2 green peppers, chopped

2 small red chiles, seeded, thinly sliced

3 cloves garlic, thinly sliced

1/3 cup Bull's-Eye Bold Original Barbecue Sauce

2 Tbsp. water

Make It

PLACE meat in medium pot. Add enough water to cover meat by 1 inch; bring to boil. Skim foam from surface. Add onions, ginger and wine; cover. Simmer on medium-low heat 1 hour or until meat is tender. Remove from heat; let stand 10 min.

TRANSFER meat to cutting board; discard broth or reserve for another use. Cut meat into 1/8-inch-thick slices, then cut into 1-inch pieces.

HEAT oil in nonstick wok on high heat. Add meat; stir-fry 2 min. Add peppers, chiles and garlic; stir-fry 2 min. Stir in barbecue sauce and water; stir-fry 15 sec. or until heated through.