2 pork chops, halved then sliced in 1/2 slices
1 green Italian pepper
1 red pepper, if available
2 c. julienned bok choi or you choi stems
1/2 bean cake, julienned (optional)

SAUCE:

1 tbl. oyster sauce
1 tsp. sesame oil
1 tsp. soy
3/4 c. broth
1 tsp. Szechwan bean sauce, hot or sweet

Marinate pork 1/2 hour in pork marinade plus 1 tsp. corn starch. Cut up green pepper, cabbage and bean cake. Boil bean cake 1 minute and drain well. Fry pork until white, approximately 1 minute. Add cabbage. Heat well. Add green peppers. Cover and cook 3 minutes. Add bean cake then sauce. Cover and cook 2 minutes. Serve over rice or pan noodles.