The combination of meat and vegetables is a regular occurrence in Chinese cooking. Even though a small amount of meat is used, it nevertheless adds so much taste and interest to the vegetables that it is worth the effort.

Ingredients:

6 ounces (175 grams) lean pork
1 small green pepper, halved lengthwise and seeded
6 tablespoons peanut or corn oil
3 thin slices fresh ginger root, peeled and cut into silken threads 1 pound (450 grams) bean sprouts
1⁄2 teaspoon salt
2 or 3 cloves garlic, peeled and chopped fine
3 scallions, halved lengthwise, cut into 2-inch (5-centimeter) sections, white and green parts separated
2 teaspoons Shaohsing wine or medium-dry sherry

For the marinade:
1⁄4 teaspoon salt
1⁄4 teaspoon sugar
2 teaspoons thin soy sauce
4 turns white pepper mill
1 teaspoon Shaohsing wine or medium-dry sherry
1⁄2 teaspoon potato flour
1 tablespoon water

For the sauce:
1⁄2 teaspoon potato flour
3 tablespoons water
2 tablespoons oyster sauce

Directions:

Cut the pork into matchstick-sized pieces. Put into a bowl.

Prepare the marinade: Add the salt, sugar, soy sauce, pepper, wine or sherry, potato flour and water to the pork. Stir in the same direction to coat. Let marinate for about 20 minutes. Slice the green pepper lengthwise into thin strips. Prepare the sauce: Mix together the potato flour, water and oyster sauce.

Heat a wok over high heat until smoke rises. Add 3 tablespoons of the oil and swirl it around. Add the ginger, and as it sizzles, add the bean sprouts and green pepper. Season with the salt. Sliding the wok scoop or spatula to the bottom of the wok, turn and toss continuously over high heat for about 2 1⁄2 to 3 minutes. The bean sprouts and green pepper will be cooked but still crunchy. Transfer to a warm serving plate and keep warm.

Wash and dry the wok. Reheat over high heat until smoke rises. Add the remaining oil and swirl it around. Add the garlic, and as it sizzles and takes on color, add the white scallions. Stir a few times, then put in the pork. Turn and toss for about 30 seconds, or until the pork begins to turn opaque. Splash in the wine or sherry around the side of the wok. As it sizzles, continue to stir and turn for another 30 to 60 seconds, or until the pork is cooked. Lower the heat. Pour the well-stirred sauce on the pork, stirring as it thickens. Add the green scallions and stir a few more times. Scoop the pork mixture over the bean sprouts. Serve immediately.

Serves 4 with 2 other dishes.