2 Idaho potatoes, julienned 1/8" wide
2 pork chops, boned and julienned
2 whole scallions, cut 1" pcs.
1 tsp. vinegar
3 tbl. soy
1/2 tsp. salt and 1/4 tsp. salt
5 Italian peppers, julienned
1/2 tsp. pepper flakes (optional)
  or 1/4 tsp. ground Szechwan pepper corns

Cut up pork julienne style. Add scallions, soy, sesame oil, and corn starch paste. Mix well and set aside. Heat wok over high flame then add potatoes, vinegar, and 1/2 tsp. salt. Fry 2 minutes. When limp remove and set aside. Reheat wok. Add peppers and 1/4 tsp. salt. Set aside. Heat wok and stir fry pork till white. Add potatoes and peppers. Fry vigorously for 2 minutes. Add Szechwan pepper corns and fry 2-3 minutes till done. Serve.