Twice-Cooked Pork, Sichuan Style

1 lb (450g) fresh boneless pork or fresh, un-cured ham
2 tbsp soybean paste
1 tbsp sweet bean sauce 
3 oz (80g) scallions or garlic shoots
1/4 cup meat stock
1 tbsp vegetable oil

1. Wash the pork, drop it into boiling water to cover, and parboil for 8 minutes. Remove, drain, and cut into slices about 2 inches long by 1 1/2 inches wide and 1/4 inch thick (7 cm by 16 mm).Set aside.

2. Cut the scallions on the slant into 1 inch (3 cm) pieces. Set aside.

3.Heat the oil in a wok to very hot 356 degrees Fahrenheit (180 degrees Celsius).,or until smoke rises on the surface.  Add the pork slices, soybean paste, sweet bean sauce, scallions or garlic shoots, and stock. Stir-fry for 5 minutes, or until the scallions are tender and the soybean paste loses its raw taste. Remove and serve.