5 oz (150 g) boneless pork filet
3/4 oz (20 g) pickled chili (chilli) pepper
1/4 tsp. salt, or to taste
1 tbsp soy sauce
2 tsp. rice wine
4 tsp. cornstarch (cornflour)
4 tbsp (50 ml) vegetable oil
2 tsp. rice vinegar
4 1/2 tsp. sugar
2 tsp. scallion, chopped
1 tsp. fresh ginger, chopped
1 tbsp garlic, chopped
1/2 tsp. pepper
1/4 tsp. MSG (optional)

1. Cut the pork and chili pepper into slivers. Set the peppers aside. Mix the pork with the salt and 1 tsp. each of the soy sauce and rice wine. Mix with 1 1/2 tsp. of the cornstarchand a few drops of oil and stir to coat.
2. Mix 2 tsp. of the soy sauce, vinegar, sugar, the remaining 2 1/3 tsp. of cornstarch, the remaining 1 tsp. of rice wine, the scallion, ginger, garlic, pepper, and MSG into a sauce. Set aside.
3. Heat the oil in a wok to very hot. Add the pork slivers and peppers and stir-fry until the pork is cooked through. Add the sauce the stir-fry about 30 seconds, or until blended and thickened. Remove and serve.