Categories: Meats, Oriental 
      Yield: 4 servings 
  
      1 lb Lean pork 
      1 tb Light soy sauce 
      2 tb Rice wine or dry sherry 
      1 pn Salt 
      2 ts Sesame oil 
      3 tb Peanut oil 
      8 oz Fresh mild chiles 
      3 tb Finely chopped garlic 
      1 ts Red chili powder 
           -=OR=- Cayenne pepper 
      1 ts Sichuan peppercorns, roasted 
           - and crushed 
      3 tb Water 
      1 tb Light soy sauce 
      2 ts Sugar 
  
  CUT THE PORK into 3-inch thin slices and combine with the soy sauce, 1 
  tablespoon rice wine, salt and sesame oil. Cut the chiles in half 
  lengthwise and seed them. Heat a wok or large saute pan until it is hot. 
  Add 1 1/2 tablespoons of peanut oil and the pork, and stir-fry for 1 
  minute. Remove the pork with a slotted spoon. Reheat the wok and add the 
  remaining oil. When it is very hot, add the fresh chiles, garlic, chili 
  powder or cayenne and peppercorns, and stir-fry for 30 seconds. Then add 
  the water, 1 tablespoon rice wine, soy sauce and sugar, and cook for 
  another 30 seconds. Return the meat to the wok and heat through. Give the 
  mixture several good stirs, turn onto a platter, and serve. Serves 4 as 
  part of a Chinese meal or 2 as a single dish.