1 lb. fresh lean pork roast or tenderloin
6 to 8 green onions
1 green or red sweet pepper
1 1/2 c. fresh broccoli flowerets
1 onion
12 to 15 pea pods
3 tbsp. vegetable oil

Sauce: 2 slices fresh ginger, chopped 1/4 tsp. crushed red pepper flakes 2 tbsp. hot water 2 tsp. sugar 6 tbsp. catsup 1/4 c. soy sauce

Partially freeze pork; cut into narrow strips. Cut vegetables into bite size pieces and set aside. Combine sauce ingredients and set aside. In wok or skillet, heat oil over medium high heat. Stir fry pork in oil until browned. Remove from wok and keep warm. Add more oil if necessary and stir fry vegetables until tender/crisp. Add pork and sauce mix. Cook until thickened. Serve with boiled rice. If I'm in a hurry, I substitute hot and spice Maggie Gins stir-fry sauce to taste instead of making my own. I also often add fresh mushrooms. You can substitute 1/2 cup Hoisin sauce for the 6 tablespoons catsup and 1/4 cup soy sauce.