1 lb fresh boneless pork or
fresh, uncured ham
2 tbsp soybean paste
3 oz scallions or garlic shoots
1 tbsp sweet bean sauce
1 tbsp vegetable oil
1/4 cup meat stock
Wash the pork and drop it into boiling water. Cover it parboil for 8 minutes.
Remove, drain, and cut into slices about 2 inches long by 1 1/2 inches wide by 1/4 inch thick.
Cut the scallions on a slant into 1-inch pieces and set aside.
Heat the oil in a wok to very hot 356 degrees F , or until smoke rises on the surface.
Add the pork slices, stock, soybean paste, sweet bean sauce, and scallions or shoots.
Stir-fry for 5 minutes, or until the scallions are tender and the soybean paste loses its raw taste.
Remove and serve.