3 tbsp. oil
1 med. green pepper, cut into strips
1 c. radish slices
1 med. onion, cut into wedges
8 oz. can water chestnuts, drained and halved
3 c. hot cooked rice
1 c. mushroom halves
1 lb. boneless pork shoulder, cut into 1/2 inch strips
3/4 c. thick and spicy barbecue sauce
3 tbsp. soy sauce
1/4 tsp. ground ginger
1/4 tsp. crushed red pepper

Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add peppers, radishes and onions, stir-fry 3 to 5 minutes or until crisp-tender. Add water chestnuts and mushrooms; stir-fry 1 minute. Remove vegetables from pan. Add remaining oil and pork to pan; stir-fry 9 to 10 minutes or until tender. Stir in vegetables and all remaining ingredients except rice. Simmer 1 minute, stirring occasionally. Serve over rice.