8 oz Lean boneless pork

2 ts Light soy sauce

1 ts Dark soy sauce

1 ts Rice wine or dry sherry

1 ts Sesame oil

1/2 ts Cornstarch

1 lb Cucumber

1 1/2 tb Peanut oil

1 tb Chili bean sauce

2 ts Finely chopped garlic

1 ts Sichuan peppercorns

-(Roasted, ground) 1/2 ts Chili flakes or chili powder

1/2 ts Salt

2 ts Light soy sauce

2 ts Rice wine

2 ts White rice vinegar

1 ts Sugar

CUT THE PORK into thin slices, 1/8-inch-by-3-inches long. In a medium-sized bowl, combine the pork with soy sauces, rice wine, sesame oil and cornstarch and set aside. Peel the cucumbers, split them in half, and with a spoon, scoop out the seeds. Then finely slice the cucumber. Heat a wok or large saute pan until it is hot. Add the oil, then chili bean sauce, garlic, Sichuan peppercorns, chili flakes and salt, and stir-fry for 10 seconds. Then add the pork; stir-fry 1 minute. Add cucumbers; stir-fry for 1 minute. Pour in soy sauce, wine, vinegar and sugar. Stir-fry 2 minutes,

or until all the liquid has evaporated. Serve at once.