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Szechwan Pork with Peppers

12 ounces lean boneless pork

3 tablespoons hoisin sauce

1 tablespoon hot bean sauce or hot bean paste

1 tablespoon soy sauce

1 teaspoon sugar

1 tablespoon peanut or vegetable oil

4 garlic cloves, thinly sliced

1 teaspoon finely minced fresh ginger

2 medium red bell peppers, cut into 1-inch squares

2 medium green bell pepper, cut into 1-inch squares

Hot cooked thin noodles or rice

1. Trim fat from meat. Thinly slice across the grain into bite-size strips. Set aside.
2. For sauce, in a small bowl stir together hoisin sauce, bean sauce or paste, soy sauce and sugar. Set aside.
3. Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry garlic and ginger in hot oil for 15 seconds. Add red and green peppers; stir-fry for 3 to 4 minutes or until crisp-tender. Remove pepper mixture from wok.
4. Add meat to wok. Stir-fry for 2 to 3 minutes or until browned. Add sauce. Cook and stir until bubbly. Return pepper mixture to wok. Stir all ingredients together to coat.
5. Cook and stir about 1 minute more or until heated through. Serve immediately over hot cooked noodles or rice.

Makes 4 servings.