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.