1/4 cup water
1/2 ea dried chili pepper
1 tsp peanut oil
3 oz boneless pork chop, thinly sliced
1/2 ea onion thinly sliced
1 1/2 cups shredded cabbage
bok choy - sliced
light soy sauce
Heat water in a small skillet over low heat, add the dried chili pepper. Cook on medium-low heat for 15 minutes, or until the pepper softens. Remove the pepper to a small plate and allow to cool. Save the water for later use.
When the pepper is cool to the touch, cut 1/2 inch off the top of the pepper along with the stem. If you prefer less "pepper heat" remove the seeds. Slice the remaining pepper in horizontal strips and set aside.
Heat the oil in the wock or medium nonstick skillet on medium -high heat. Add the pork strips an cook until the meat is no longer pink. Add the onion, garlic and vegetables and stir-fry until the onion becomes transparent and soft. Reduce the heat to medium and add the shredded cabbage, stirring well.