8 oz Lean boneless pork

      2 ts Light soy sauce

      1 ts Dark soy sauce

      1 ts Rice wine or dry sherry

      1 ts Sesame oil

    1/2 ts Cornstarch

      1 lb Cucumber

  1 1/2 tb Peanut oil

      1 tb Chili bean sauce

      2 ts Finely chopped garlic

      1 ts Sichuan peppercorns

           -(Roasted, ground)
    1/2 ts Chili flakes or chili powder

    1/2 ts Salt

      2 ts Light soy sauce

      2 ts Rice wine

      2 ts White rice vinegar

      1 ts Sugar

  CUT THE PORK into thin slices, 1/8-inch-by-3-inches long. In a medium-sized
  bowl, combine the pork with soy sauces, rice wine, sesame oil and
  cornstarch and set aside. Peel the cucumbers, split them in half, and with
  a spoon, scoop out the seeds. Then finely slice the cucumber. Heat a wok or
  large saute pan until it is hot. Add the oil, then chili bean sauce,
  garlic, Sichuan peppercorns, chili flakes and salt, and stir-fry for 10
  seconds. Then add the pork; stir-fry 1 minute. Add cucumbers; stir-fry for
  1 minute. Pour in soy sauce, wine, vinegar and sugar. Stir-fry 2 minutes,

  or until all the liquid has evaporated. Serve at once.