Szechuan Pork and Broccoli

Recipe by: Jo Merrill * substitute 8 tablespoons hoisin sauce in place of the catsup and soy sauce if you prefer, or make a mixture of all three ingredients to equal about 9 tablespoons. Cut pork into narrow 1-inch strips, 1/4th inch thick; set aside. (partially freeze pork first for easier cutting). Cut green onions, bell pepper, broccoli and onion into 1 inch pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, catchup and soy sauce; set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from skillet and keep warm. Add more oil if needed and stir-fry all vegetables tender crisp. Add pork and sauce to mixture; cook until thickened. Serve with hot boiled rice.