2 boneless pork chops, cut into strips
¼ cup water
4 teaspoons soy sauce
1 tablespoon rice wine vinegar, or White wine Vinegar
2 teaspoons cornstarch
½ teaspoon sugar
1 teaspoon chicken bouillon granules
1½ teaspoons vegetable oil
½ teaspoon crushed red pepper
1 clove garlic, peeled and crushed
1 teaspoon grated fresh ginger root
4 green onions, bias-sliced into 1-inch lengths
2 tablespoons coarsely chopped peanuts
hot cooked rice

For sauce...

1. In a small bowl stir together water, soy sauce, vinegar, cornstarch, sugar and chicken bouillon granules. 

2. Set aside. 

In a large skillet heat oil over medium-high heat. 

1. Stir-fry peppers, garlic and ginger root for 30 seconds. 

2. Add green onions; stir-fry for 1-2 minutes or until onions are crisp-tender. 

3. Remove onion mixture from skillet. 

4. Add pork strips to hot skillet. 

5. Stir-fry for 2-3 minutes or until cooked through. 

6. Push pork from the center of the skillet. 

7. Add sauce mixture to the center; cook and stir until sauce thickens. 

8. Return cooked onion mixture to pan; add peanuts. 

9. Stir all ingredients to coat with sauce. 

10. Cook and stir 1 minute more or until heated through. 

Serve over hot cooked rice.