- 1 lb. lean boneless pork
			(butt or shoulder)

		- 1 tbsp. dry sherry

		- 1 thin quarter size slice
			fresh ginger, crushed

		- 3 green onions

		- 1 dried hot red chili

		- 4 tsp. hoisin sauce

		- 1 tbsp. soy sauce

		- 1 tsp. sugar

		- 1 lg. green bell pepper

		- 3 tbsp. salad oil

		- 1/2 tsp. salt

		- 2 cloves garlic, minced

		- 1 tsp. minced fresh ginger

	Serves 3-4

		Place pork, sherry, ginger
			slice and 1 onion in a pan.
		Cover with water and simmer
			until tender.
		Drain and refrigerate until cold.
		Then cut into 1 1/2" square
			pieces, 1/8" thick.
		Combine red chili (crumbled),
			hoisin sauce, soy and sugar.
		Cut bell pepper into 1" squares,
			cut remaining 2 onions into
			1" lengths.

		Put wok on high, add 2 tablespoons oil,
			stir fry onions
			and peppers 1 1/2 minutes,
				add salt and stir; remove.
		Put 1 tablespoon oil in wok.
		Add garlic and minced ginger
			and stir once.
		Add pork, stir fry 1 minute.
		Add hoisin sauce mixture,
			toss until pork is coated.
		Return bell peppers and onions to wok.
		Stir 30 seconds to heat through.
		
		Serve with rice.