Ingredients:

 5 oz (150g ) boneless pork filet
 3/4 oz(20g) pickled chili (chilli) pepper
 1/4 tsp. salt, or to taste
 1 tbsp soy sauce
 2 tsp. rice wine
 4 tsp. cornstarch (corn flour)
 4 tbsp ( 50ml) 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)

Directions:

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 cornstarch and 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.