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 Cut the pork and chili pepper
into slivers. Set the peppers
aside. Mix the pork with the salt
and 1 tsp. each of the soy sauce
and rice wine. Mix with 1 1/2
tsp. of the cornstarchand a few
drops of oil and stir to coat.
- Mix 2 tsp. of the soy sauce,
vinegar, sugar, the remaining
2 1/3 tsp. of cornstarch, the
remaining 1 tsp. of rice wine
, the scallion, ginger, garlic,
pepper, and MSG into a sauce.
Set aside.
- Heat the oil in a wok to very
hot. Add the pork slivers and
peppers and stir-fry until the
pork is cooked through. Add the
sauce the stir-fry about 30 seconds,
or until blended and thickened.
Remove and serve.
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