1 ts red pepper flakes

1 ts Szechuan peppercorn ground

: (optional) 1 TB cornstarch

3 c fresh or canned chicken

: stock or broth 2 ts sesame oil

3 c soy sauce

2 TB oyster sauce

2 ts sugar

3 TB vegetable oil

2 lb pork, sliced and — cut into

: thin strips 1 onion, — halved and sliced

4 garlic cloves, — peeled and

: chopped 4 quarter-size slices fresh

: ginger, — julienned 2 carrots, — julienned

5 green onions, sliced on the

: diagonal 2 c frozen green peas, thawed,

: or fresh uncooked 2 c cooked rice

2 TB chopped fresh parsley –

: (optional) 2 canned plum tomatoes or 1

: md fresh tom — chopped In a small bowl, mix together the red pepper flakes, Szechuan pepper, cornstarch, chicken stock, sesame oil, soy sauce, oyster sauce, and sugar.
Set aside.
In a large skillet or wok heat 2 tablespoons of the oil over high heat until quite hot.
Add the pork and cook quickly, tossing until brown all over, about 3 to 4 minutes.
Remove to a platter.
Add the remaining 1 tablespoon of oil, then the onion, garlic, ginger, and carrots and quickly saute until crisp tender, another 2 to 3 minutes.
Add the seasoning mixture to the

vegetables and stir until the sauce begins to boil and thicken. Add the pork and peas to the pan and heat thoroughly, about 1 minute.
Serve over steaming rice.
Sprinkle with the parsley and chopped tomato, if desired.
Serves 4 Recipe By :WELL-STOCKED PANTRY SHOW#ND7044 Date: Thu, 31 Oct 1996 08:37:32 -0500
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