1 lb. lean boneless pork (butt or shoulder)
1 tbsp. dry sherry
1 thin quarter size slice fresh ginger, crushed
3 green onions
1 dried hot red chili
4 tsp. hoisin sauce
1 tbsp. soy sauce
1 tsp. sugar
1 lg. green bell pepper
3 tbsp. salad oil
1/2 tsp. salt
2 cloves garlic, minced
1 tsp. minced fresh ginger

Place pork, sherry, ginger slice and 1 onion in a pan. Cover with water and simmer until tender. Drain and refrigerate until cold. Then cut into 1 1/2" square pieces, 1/8" thick. Combine red chili (crumbled), hoisin sauce, soy and sugar. Cut bell pepper into 1" squares, cut remaining 2 onions into 1" lengths.

Put wok on high, add 2 tablespoons oil, stir fry onions and peppers 1 1/2 minutes, add salt and stir; remove. Put 1 tablespoon oil in wok. Add garlic and minced ginger and stir once. Add pork, stir fry 1 minute. Add hoisin sauce mixture, toss until pork is coated. Return bell peppers and onions to wok. Stir 30 seconds to heat through. Makes 3 or 4 servings. Serve with rice.