1 1/2 lb. lean pork, cut into 1/4" x 1/4" x 1 1/2" strips
2 tbsp. peanut oil
1 onion, sliced, cut in half
2 med. carrots, cut into 1/4" x 1/4" x 1 1/2" strips
2 c. pea pods
1 c. mushroom heads, canned & drained
1 red bell pepper, cut into strips
2 1/2 c. strong chicken broth
1 c. sm. ear corn, canned & drained
1 c. broccoli flowerettes
1 c. cherry tomatoes, stemmed & cut in half
2 tbsp. oyster sauce
2 tbsp. hoisin sauce
1 tsp. Szchuan pepper, ground
1/2 c. rice wine (white wine may be substituted)
5 tbsp. cornstarch
1/4 c. sliced green onions, including tops

Blanch in boiling water for 1 minute and rinse in cold water.

Put oil into wok, and stir fry the pork pieces for 2 minutes. Add onions and carrots and stir fry for 1 more minute. Add pea pods, mushroom heads, red bell pepper and chicken broth. Simmer for 1 minute. Add broccoli and small corn, cherry tomatoes, oyster sauce, hoisin sauce, Szchuan pepper. Mix together wine and cornstarch and stir into pork mixture. Stir fry for 1 minute. Serve over hot rice.