Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Pork
2 ea Green Peppers
2 ea Garlic Cloves
3 ts Oil
2 tb Sweet Flour Sauce
1 tb Chili Nam Yuey
1 ts Soup Stock
1 ts Sugar

Rinse the pork. Put it in cold water. Boil over a high flame for 20
minutes. Stick a chopstick into the pork; if there's no more blood
coming out from it, remove. Slice thinly after it cools off. Rinse
green peppers. Seed them and remove the ribs. Cut into 1" squares.
Remove old and dry parts from the garlic cloves. Section. Heat oil in
a wok. Stir-fry pork slices till the fat part shrinks. Add green
peppers. Stir fry for a while and remove. Add the sweet flour sauce
and Chili Nam Yuey to the oil remaining in the wok. Stir for a while.
Add soup stock, and sugar. Mix well. Pour the pork slices and green
peppers back and stir-fry for a while. Add garlic. Stir fry briefly.
Remove and serve. From The Chinese Regional Cuisine Series, Szechuan
Cooking. Posted by James Lor.

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