Szechuan Stir Fry

• 4 Tablespoons Olive Oil
• 2 whole Pork Chops, Fat Trimmed And Meat Cubed
• 1/2 pieces Red Bell Pepper, chopped
• 1/2 pieces Yellow Bell Pepper, Chopped
• 1/2 pieces Green Bell Pepper, Chopped
• 5 whole Green Onions, Cut In One Inch Pieces
• 5 whole White Mushrooms, Sliced
• 1/4 teaspoons Pepper
• 1/2 teaspoons Salt
• 1/4 cups Spicy Szechuan Stir Fry Sauce
• 3 cloves Garlic, Minced
• 1 bag Bean Sprouts, 10-12 Ounce Bag
• 1 cup Water, Plus 4 Tablespoons, Divided Use
• 3 Tablespoons Cornstarch

1. In a wok or large cast iron pan (which I used) add olive oil, on medium high heat.
2. Once oil is hot, add pork and stir for 5 minutes.
3. Add the next ten ingredients (everything down to the water but not including the water) and stir cooking for 10 minutes on medium high heat.
4. Then add one cup of water and bring to boil.
5. In a small bowl add cornstarch and 4 tablespoons cold water and stir till smooth.
6. Then add this to the boiling mixture, stir, reduce heat and simmer for 10 minutes.
7. At this point, the sauce will thicken a bit.
8. Serve over your favorite rice and enjoy!

olive oil, pork chops, red bell pepper, yellow bell pepper, green bell pepper, green onions, white mushrooms, pepper, salt, fry sauce, garlic, sprouts, water, cornstarch

Taken from tastykitchen.com/recipes/main-courses/szechuan-stir-fry/ (may not work)