Instructions: Combine the pork marinade ingredients, add the pork, and coat well. Set aside while you prepare the other ingredients.

Heat 2 tablespoons of groundnut oil in a wok until the oil is just beginning to smoke. Add the garlic and ginger and stir-fry for a few moments. Add the diced onion and red bell pepper and toss for a few seconds. Remove to a plate.

Wipe out the wok, add 2 tablespoons of groundnut oil and heat until the oil begins to smoke. Stir-fry the pork until it changes color (about 2 to 3 minutes). Stir in the sauce ingredients to combine well with the pork. Return the onion and bell pepper mixture to the wok and toss together quickly and thoroughly. Add the peanuts and mix.

Serve immediately.

This recipe yields 6 servings.

Comments: In China, the pig has been aptly described as nothing more than a huge dish that walks while waiting to be served - a saying that could well have originated in the great western province of Sichuan (Szechwan), where pork dishes truly excel.

The nicely integrated flavors of this pork dish typify the spirit of Sichuanese cooking, with the added appeal, not always present in dishes from this area, of crisp, sparkling color and shapes. Groundnuts (peanuts), indigenous here, lend greater local emphasis.

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