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.