Ingredients: 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

Recipe Info Category: Pork & Veal Rating: 4 Contributor: Cameron Weber

Trim fat from meat. Thinly slice across the grain into bite-size strips. Set aside.

For sauce, in a small bowl stir together hoisin sauce, bean sauce or paste, soy sauce and sugar. Set aside.

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.

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.

Cook and stir about 1 minute more or until heated through. Serve immediately over hot cooked noodles or rice.