1 lb Lean pork

      1 tb Light soy sauce

      2 tb Rice wine or dry sherry

      1 pn Salt

      2 ts Sesame oil

      3 tb Peanut oil

      8 oz Fresh mild chiles

      3 tb Finely chopped garlic

      1 ts Red chili powder

           -=OR=- Cayenne pepper
      1 ts Sichuan peppercorns, roasted

           - and crushed
      3 tb Water

      1 tb Light soy sauce

      2 ts Sugar

  CUT THE PORK into 3-inch thin slices and combine with the soy sauce, 1
  tablespoon rice wine, salt and sesame oil. Cut the chiles in half
  lengthwise and seed them. Heat a wok or large saute pan until it is hot.
  Add 1 1/2 tablespoons of peanut oil and the pork, and stir-fry for 1
  minute. Remove the pork with a slotted spoon. Reheat the wok and add the
  remaining oil. When it is very hot, add the fresh chiles, garlic, chili
  powder or cayenne and peppercorns, and stir-fry for 30 seconds. Then add
  the water, 1 tablespoon rice wine, soy sauce and sugar, and cook for
  another 30 seconds. Return the meat to the wok and heat through. Give the
  mixture several good stirs, turn onto a platter, and serve. Serves 4 as
  part of a Chinese meal or 2 as a single dish.