1 lb. boneless pork (about 1 1/2 c.), cut into 2" x 1/2" x 1/8" pieces
3 tsp. cornstarch
1 tsp. sugar
3 tbsp. soy sauce
1 tbsp. water
5 tbsp. corn oil
6 lg. peppers, cut into 1" pieces
1 1/2 tsp. salt
2 slices fresh ginger root, chopped
1 clove garlic, chopped
2 tbsp. dry sherry
2 tbsp. water

Combine cornstarch (1 1/2 teaspoons), sugar (1/2 teaspoon), soy and water in medium bowl to make marinade. Add pork; mix well and reserve.

Heat a large wok or skillet until very hot. Add 2 tablespoons oil, add pepper and stir fry 4 to 5 minutes. Add salt, remaining sugar; mix well. Transfer to warm plate.

Clean out wok, reheat remaining oil. Add pork and marinade, add ginger and garlic and fry over high heat until separates and color changes. Sprinkle with sherry. Add peppers. Stir, cook to heat thoroughly.

Mix remaining cornstarch with water and pour slowly into wok. Stir in wok until thickened. Serve at once. 6 servings. NOTE: Other vegetables may be substituted.