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| 8 x ca. 30 g | pork |
| 2 | green peppers |
| 2 | cloves garlic |
| 3 Teelöffel | oil |
| 2 Esslöffel | Sweet Flour Sauce |
| 1 Esslöffel | Chili Nam Yuey |
| 1 Teelöffel | Soup Stock |
| 1 Teelöffel | sugar |
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Rinse the pork. Put it in cold water. Boil over a high flame for 20 minutes. Stick a chopstick into the pork; if there's no more blood coming out from it, remove. Slice thinly after it cools off.
Rinse green peppers. Seed them and remove the ribs. Cut into 1" squares. Remove old and dry parts from the garlic cloves. Section.
Heat oil in a wok. Stir-fry pork slices till the fat part shrinks. Add green peppers. Stir fry for a while and remove.
Add the sweet flour sauce and Chili Nam Yuey to the oil remaining in the wok. Stir for a while. Add soup stock, and sugar. Mix well. Pour the pork slices and green peppers back and stir-fry for a while. Add garlic. Stir fry briefly. Remove and serve.
From The Chinese Regional Cuisine Series, Szechuan Cooking.
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