Instructions: Trim fat from pork, and cut pork into 2 x 1/4-inch strips.

Combine pork, cornstarch, 2 teaspoons sherry, 1/2 teaspoon soy sauce, and red pepper in a bowl, and stir well; cover and chill 10 minutes.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add peas, gingerroot, and garlic; stir-fry 2 minutes. Remove from skillet, and set aside.

Heat remaining oil in skillet over medium-high heat. Add pork mixture, onion, and pear; stir-fry 3 minutes or until pork is brown. Add vinegar, oyster sauce, 1 teaspoon sherry, and sugar; cook 30 seconds. Return pea mixture to skillet, and stir in cilantro and salt.

Yield: 4 servings.

NOTES : Line each pita half with a lettuce leaf, and fill with 1 cup pork mixture.

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