Sichuan Shredded Pork

Ingredients: Five oz (150g ) boneless pork filet,  Three-quarter ounce (20g) green chili's, One-quarter teaspoon salt, or to taste, One tablespoon soy sauce,  Two teaspoons rice wine, Four tablespoons ( 50ml) vegetable oil,  Four and one-half teaspoons sugar, One teaspoon fresh ginger, chopped,  One-half teaspoon pepper,  Four teaspoons cornstarch (corn flour), Two teaspoons rice vinegar,  Two teaspoons scallion, chopped, One tablespoon garlic, chopped,  One-quarter teaspoon MSG(optional).

Preparation: Cut the pork and chili pepper into slivers. Set the peppers aside. Mix the pork with the salt and one teaspoon each of the soy sauce and rice wine. Mix with one and one-half teaspoons of the cornstarch and a few drops of oil and stir to coat. Mix two teaspoons of the soy sauce, vinegar, sugar, the remaining two and one-third teaspoons of cornstarch, the remaining one teaspoon of rice wine , the scallion, ginger, garlic, pepper, and MSG into a sauce. Set aside. 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 over steamed rice or noodles.