1/2 lb. lean pork
1 tbsp. oil
1/2 c. thinly sliced onion
2 c. mung bean sprouts
2 c. snow peas
1/4 c. sweet wine
1/4 c. brown sugar
1 1/2 tbsp. cornstarch
1 tbsp. soy sauce
1/4 c. bouillon or 1/4 bouillon cube dissolved in 1/4 c. hot water

Trim all visible fat from the meat and cut into thin strips. Combine cornstarch, wine, sugar and soy sauce. Add pork, toss and let stand for at least 15 minutes, turning occasionally. Meanwhile, blanch the snow peas for 30 seconds to 1 minute. Put in ice water to retain color.

In a skillet, heat oil. Strain pork and reserve marinade. Saute the meat and onion until meat is lightly browned. Add bouillon and reserved marinade and bring to bubble. Stir in bean sprouts and snow peas and cook briefly until heated through. Serve with brown rice. Makes 4 serving.