Iron Plate Pork and Peppers

3/4 lb boneless pork butt, cut julienne
1 Tablespoon dark soy sauce
1 Tablespoon Chinese rice wine
1/2 teaspoon julienne-cut ginger
3 Tablespoon peanut oil
3 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 cup green onions, cut into slivers
1/2 cup julienne-cut green bell pepper
6 dried small red peppers, soaked in 1/4 cup water
1/2 cup julienne-cut bamboo shoots
1 teaspoon ground white pepper
1 Tablespoon sesame oil
1 teaspoon garlic and red chili paste or to taste

Marinate the pork in the soy, wine, and ginger for about 15 minutes. Heat the wok and add 2 Tablespoon of the oil, along with the garlic, and salt. Chow the pork over high heat just until barely done to taste. Remove. Heat the remaining Tablespoon of oil and add the vegetables and pepper to the wok and chow for a moment. Add the remaining ingredients and return the pork to the wok. Toss until all is hot and bring to the table. Pour on the preheated iron plate or black frying pan and stand back!
Variations: Add 1 Tablespoon each black bean sauce and hoisin along with the vegetables when stir frying.