Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         pork shoulder -- boneless & lean,
                        -- whole piece
   1      tablespoon    dry sherry
   1      slice         ginger -- crushed
   3      whole         green onions -- including tops
   2      teaspoons     hot bean sauce or
   2                    red chili peppers -- dried, crushed
   4      teaspoons     hoisin sauce
   1      tablespoon    soy sauce
   1      teaspoon      sugar
   1                    red and green bell peppers
   3      tablespoons   oil
     1/2  teaspoon      salt
   2      cloves        garlic -- minced
   1      teaspoon      ginger -- minced

Preparation:

Place pork, sherry, and ginger slice in a 2-quart pan. Cut 1 of the green onions in half crosswise and add to pork, then add enough water to barely cover meat. Bring to a simmer; cover and simmer until meat is tender when pierced (about 45 minutes). Lift meat from broth and refrigerate until cold. Then cut into 1 1/2-inch-square pieces about 1/8 inch thick. (The fatty parts are considered a delicacy, but remove them if you wish.) In a bowl, combine hot bean sauce, hoisin sauce, soy, and sugar. Seed bell peppers and cut into 1-inch squares; cut remaining green onions into 1-inch lengths. Place a wok over high heat; when wok is hot, add 2 tbs. of the oil. When oil is hot, add bell peppers and stir fry for 1 1/2 minutes, adding a few drops of water if wok appears dry. Sprinkle with salt and stir once, then remove peppers from wok. Add remaining 1 tbs. oil to wok. When oil begins to heat, add garlic and minced ginger and stir once; then add pork and stir-fry for 1 minute Add bean sauce mixture and toss until pork is coated with sauce. Return bell peppers to wok along with onion. Stir-fry for 30 seconds to heat through.