Deep fry till light brown.
In bowl, combine water, soy sauce, cornstarch, vinegar, wine, sugar, hoisin, chili paste, peppercorns (if you desire a saucier taste, increase sauce ingredients by half).
Heat tbls oil in wok and add garlic and ginger, stir fry for a few seconds and then add peppers and bok choy.
Stir fry for about a minute, being sure to under cook.
Add sauce and meat, stir till sauce thickens and coats, remove from heat and serve on rice.
Notes: if you use a Chinese imported chili paste, beware! You may
want to half the amount, an exquisite after burn can result! American brands
of Chinese chili paste are tamer and that is what the recipe amounts are