Szechwan Pork with Peppers

12 ozs. lean boneless pork

3 Tbsps. hoi sin sauce

1 Tbsp. hot bean sauce or hot bean paste

1 Tbsp. soy sauce

1 tsp. sugar

1 Tbsp. cooing oil

1 tsp. grated fresh ginger

4 cloves garlic, thinly sliced

2 medium red sweet peppers cut into 1-inch squares (2 cups).

2 medium green peppers cut into 1-inch squares (2 cups).

2 cups hot cooked noodles or rice.

·        Trim fat from pork. Partially freeze pork, and then thinly slice, across grain into bite-size strips. Set aside.

·        For sauce, in a small bowl, stir together hoi sin sauce, bean sauce or paste, soy sauce, and sugar. Set aside.

·        Pour cooking oil into a hot wok. Stir-fry ginger and garlic in hot oil for 15 seconds. Add red and green peppers; stir-fry for 3 to 4 minutes or until crisp-tender. Remove pepper mixture from the wok.

·        Stir sauce. Add sauce to the centre of the wok. Cook and stir until bubbly. Return pepper mixture to wok. Stir in all ingredients together to with sauce. Cook and stir about 1 minute more or until heated through. Serve immediately over hot cooked noodles or rice. Makes 4 servings.