Twice-Cooked Pork

This Szechuan specialty involves simmering the meat first, then stir-frying it in a hot sauce with green peppers. Reddish in color and spicy in flavor, the meat is firm and the peppers crisp. It is not saucy, but glisteningly moist. It would serve 4 as a main course with appetizers, rice, and any of the light stir-fried vegetables, particularly the cabbage ones.