1 lb. boneless pork shoulder
1/2 c. water
3 tbsp. dry sherry
2 tbsp. sliced green onion
1 tsp. grated gingerroot
2 tbsp. sweet bean sauce
2 tbsp. hot bean sauce
2 tbsp. soy sauce
1 tbsp. water
2 tsp. sugar
1 tsp. cooking oil
3 med. green peppers, cut into 3/4 inch pieces
2 cloves garlic, minced
or 1/2 tsp. ground ginger

In wok combine pork, the 1/2 cup water, sherry, green onion, and gingerroot. Cover; simmer 25 to 30 minutes. Drain; cool. Discard liquid. slice meat very thinly into bite size pieces. Combine sweet bean sauce, hot bean sauce, soy sauce, the 1 tablespoon water, and sugar. Set aside.

Add cooking oil; preheat wok over high heat. Stir fry green peppers and garlic in hot oil for 2 to 3 minutes. Remove green peppers. Add more oil, if necessary. Add the pork to hot wok; stir fry for 2 to 3 minutes. Stir soy mixture; stir into pork. Cook and stir until bubbly. Stir in green peppers; cover and cook for 1 minute. Serve at once. Makes 4 servings.