Step 1

In a medium bowl, stir together the pork, 1 tablespoon of the oil, 1 tablespoon of the sherry, 1 tablespoon of the soy sauce, the minced garlic and the cornstarch. Let stand for about 15 minutes. Meanwhile, in a small bowl, stir together the remaining 2 tablespoons sherry, remaining 1 tablespoon soy sauce, chili-garlic sauce and vinegar.

Step 2

In a 12-inch nonstick skillet over medium-high, heat another 1 tablespoon oil until barely smoking. Add the pork in an even layer and cook, stirring once or twice, until well browned, 4 to 5 minutes; transfer to a plate. Add the remaining 1 tablespoon oil to the skillet and heat until shimmering. Add the bell peppers and cook, stirring occasionally, until tender-crisp, 6 to 7 minutes. Add the scallion whites and sliced garlic; cook, stirring, until fragrant, 30 to 60 seconds. Add the pork and accumulated juices, sauce mixture and scallion greens; cook, stirring, until the sauce is lightly thickened, 30 to 60 seconds. Off heat, stir in half the peanuts. Transfer to a serving dish and sprinkle with the remaining peanuts.