2 1/2 pounds boneless pork loin — * see note 1 tablespoon soy sauce 1 tablespoon dry mustard 1/2 teaspoon ground ginger 1/2 teaspoon cayenne 1/2 teaspoon salt 1 teaspoon sugar 1/4 cup peanut oil (used 2 Tbsp Olive Oil inste ad) 6 cloves garlic — minced 1/2 tablespoon grated fresh ginger 1/2 tablespoon tomato paste 1/4 cup soy sauce 1/4 cup chicken broth 4 small fresh hot chilies — cut into thin ring s 1 red bell pepper cored, seeded, and cut into thin strips 1 large onion — cut into wedges 6 green onions trimmed and cut in to 2″ lengths 1/8 teaspoon Chinese five-spices 1 tablespoon sugar 2 tablespoons rice vinegar or distilled vinegar 1 teaspoon cornstarch mixed with 1 tablespoon chicken brot h salt black pepper — freshly ground crushed dried hot chilies — to taste, optional
*Cut the pork into 1/4 by 1/2 by 2-inch strips.
Mix the next 6 ingredients together and massage into the pork. Heat the peanut oil in a large wok and saute the pork until browned on all sides. Remove from t he wok and set aside. Add the garlic and ginger and stir fry until heated throu gh but not browned. Add the tomato paste, soy, and broth and stir together unti l well blended. Next add the fresh chilies, bell pepper, and onion, and stir fr y until the vegetables are just heated through, no more than 2 minutes.
Return the meat to the pan and toss. Add the green onions and toss again. Next add the five-spices, sugar, vinegar, and cornstarch mixture and continue to st ir fry until the sauce is somewhat thickened and glossy (May need to add additi onal teaspoon of cornstarch to stir fry to reach desired consistency). Add salt and pepper to taste. If you want a more distinct sweet and sour flavor add mor e sugar and vinegar at this time. Also, if you want the dish hotter, gradually add dried red pepper flakes a bit at a time until the desired conflagration is obtained.