1 lb. butterfly pork chops or pork cutlets
1 tbsp. sherry
1/2 tbsp. sugar
2 cloves garlic, slivered
3 tbsp. soy sauce
1 1/2 tbsp. cornstarch
1/2 tsp. ground ginger
5 lg. green peppers
4 tbsp. peanut oil

Slice pork into thin strips. This is easier if meat is slightly frozen. In a small bowl mix the sherry, sugar, soy sauce, 1 clove garlic, cornstarch and ginger. Add the pork and mix well, set aside for 25 minutes to several hours. Slice the peppers into thin strips. Put 2 tablespoons of peanut oil into large saute pan or wok. Stir fry peppers with the remaining garlic until tender crisp. Remove and keep warm. Add remaining oil to pan, remix the pork in the marinate and then stir fry until meat is no longer pink. Return peppers to the pan, stir to mix. Cook additional 2 minutes. Serve with white rice.