8 oz Lean boneless pork
2 ts Light soy sauce
1 ts Dark soy sauce
1 ts Rice wine or dry sherry
1 ts Sesame oil
1/2 ts Cornstarch
1 lb Cucumber
1 1/2 tb Peanut oil
1 tb Chili bean sauce
2 ts Finely chopped garlic
1 ts Sichuan peppercorns
-(Roasted, ground)
1/2 ts Chili flakes or chili powder
1/2 ts Salt
2 ts Light soy sauce
2 ts Rice wine
2 ts White rice vinegar
1 ts Sugar

CUT THE PORK into thin slices, 1/8-inch-by-3-inches long. In a medium-sized
bowl, combine the pork with soy sauces, rice wine, sesame oil and
cornstarch and set aside. Peel the cucumbers, split them in half, and with
a spoon, scoop out the seeds. Then finely slice the cucumber. Heat a wok or
large saute pan until it is hot. Add the oil, then chili bean sauce,
garlic, Sichuan peppercorns, chili flakes and salt, and stir-fry for 10
seconds. Then add the pork; stir-fry 1 minute. Add cucumbers; stir-fry for
1 minute. Pour in soy sauce, wine, vinegar and sugar. Stir-fry 2 minutes,
or until all the liquid has evaporated. Serve at once.