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.