1/2 lb. pork cutlets or chops (thin)
2 flavored bean cakes, julienned
1/2 green or red pepper, shredded
1/2 c. uncooked peanuts or cashews
1/2 portion corn starch paste

SAUCE:

1 tbl. sweet bean sauce
1 tsp. chef chow or chili oil
1/2 c. broth
  1. Julienne pork then marinate.
  2. Julienne bean cake.
  3. Assemble sauce ingredients. Cut up pepper.
  4. Fry peanuts 1/2 minute. Set aside.
  5. Fry pork 1 minute then add bean cake.
  6. Add pepper. Mix well then add sauce. Mix well. Add more broth if to thick.
  7. Thicken with corn starch if loose. Serve over rice.