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 Wash the pork and cut it into
1/2 inch (1 cm ) cubes. Mix with
the crushed yellow bean sauce
and the 2/3 of the cornstarch
and set aside.
- Cut the cucumber, chili peppers
and scallions into 1/2 inch (1m)
pieces. Set aside.
- Heat the oil in a work to very
hot about 390oF (200oC),
or until a piece of scallion or
ginger dropped into the oil turns
brown quickly and a haze appears
above the oil. Deep-fry the pork
cubes until barely cooked, stirring
the pieces to keep them from sticking
together. Remove , drain, and
set aside.
- Pour the oil out of the wok,
leaving only enough to cover the
bottom, about 5 tsp. Reheat the
oil until very hot, add the scallions,
ginger, salt, cucumber, chili
peppers, and stock, Stir-fry a
few seconds, then add the pork
cubes and rice wine. Stir-fry
several times, then stir 1/3 of
the cornstarch-water mixture to
blend and add to the wok. Cooking
, stirring, until the sauce thickens.
Remove and serve.
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