Spicy Sichuan Double-Cooked Pork & Peppers

• 1 boneless pork shoulder (1 lb./450 g) Safeway Buy 1 Get 3 Free thru 02/09
• 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

1. Place meat in medium saucepan.
2. Add enough water to cover meat by 1 inch; bring to boil.
3. Skim foam from surface.
4. Add onions, ginger and wine; cover.
5. Simmer on medium-low heat 1 hour or until meat is tender.
6. Remove from heat; let stand 10 min.
7. Transfer meat to cutting board; discard broth or reserve for another use.
8. Cut meat into 1/8-inch-thick slices, then cut into 1-inch pieces.
9. Heat oil in nonstick wok on high heat.
10. Add meat; stir-fry 2 min.
11. Add peppers, chiles and garlic; stir-fry 2 min.
12. Stir in barbecue sauce and water; stir-fry 15 sec.
13. or until heated through.

pork shoulder, green onions, gingerroot, hsing rice cooking wine, oil, green peppers, red chiles, garlic, barbecue sauce, water

Taken from www.kraftrecipes.com/recipes/spicy-sichuan-double-cooked-pork-peppers-127484.aspx (may not work)