PORK:

2 lb. piece of boneless pork, trimmed of all fat, sliced thin crosswise, and the slices cut into 1/4 inch strips
1 1/2 tbsp. cornstarch
1 lg. egg, white; optional
1 tbsp. rice wine
2 tsp. Oriental sesame oil
1 tsp. soy sauce

SAUCE:

1 1/2 tsp. cornstarch
1/3 c. chicken broth
2 tbsp. soy sauce
1 tbsp. rice wine
1 tsp. rice vinegar
1 tsp. sugar
2 tsp. Oriental sesame oil
1 red bell pepper, cut lengthwise into 1/8 inch strips
1 green bell pepper, cut lengthwise into 1/8 inch strips
2 c. broccoli, cut into small florets, blanched for 3 minutes, drained and refreshed under cold water
2 tbsp. garlic, minced
1/2 tsp. peppercorns, crushed lightly
1 tbsp. ginger root, peeled and minced
2 tsp. chili paste or to taste

Prepare the pork: In a bowl combine the pork, cornstarch, egg white, rice wine, sesame oil, and the soy sauce, stir the mixture vigorously in one direction until the pork is coated well. Chill it, covered, for at least 30 minutes or overnight.

Make the sauce: In a small bowl dissolve the cornstarch in the broth and add the other ingredients.

Heat a wok over high heat until it is hot, add 1/4 cup vegetable oil, and heat it until it is almost smoking. Add the pork, in batches, stirring for 15-20 seconds, or until the strips separate and change color. Transfer with a slotted spoon to a large sieve and drain. Make sure the oil returns to very hot before cooking each new batch. Add more oil if necessary.

Pour off all but 3 tablespoons of the oil in the wok, heating the remaining oil over very high heat until it is very hot. Stir fry the peppers for 10-20 seconds or until they are softened slightly but still crisp. Transfer the peppers to a bowl. Stir fry the broccoli in the same manner.

If necessary add more oil to the wok to measure a total of 3 tablespoons, heat the oil until it is hot. In it stir fry the garlic, peppercorns, ginger root and chili paste for 5-10 seconds. Stir the sauce, add it to the wok, stirring, and bring it to a boil, stirring. Add the pork, peppers, and broccoli and cook the mixture, tossing it constantly, for 30 seconds to 1 minute, or until it is heated through. Serve with rice or Chinese noodles. Serves 8. Other vegetables may be added in place of all the peppers or broccoli such as mushrooms, snow peas, and green beans.