Liang Ban Rou (Twice-Cooked Pork)

Directions

Add to large pot of boiling water: bacon or pork belly, scallions, ginger, salt.

Cover tightly; simmer for 1½ hours. Remove meat with slotted spoon and drain well.

Discard liquid.

When bacon or pork belly has cooled, cut it into thin ¼ inch slices.

Cut scallions into 3-inch pieces.

Heat wok or large sauté pan until hot.

Add oil and pork and stir-fry for 10 minutes.

Drain any excess oil.

Add garlic and ginger; stir-fry 10 seconds.

Add scallions and stir-fry 3 minutes.

Add the other ingredients; stir-fry 3 minutes, mixing well.

Serve at once.