The peppers are easy to make and very tasty: stir fry onions with red and green peppers, a little chicken broth and lots of dried coriander.
Buy a nice piece of pork tenderloin and place it in the freezer for about 20 minutes or until it becomes a bit firm on the outside (this will make it easier to cut it as thin as possible). Matt likes thicker pork slices and I like mine ultra thin so I recommend cutting the pork they way you love it. Place in a marinade of soy sauce, sugar, chilies, vinegar, coriander and lots of garlic for a minimum of 40 minutes. In a hot pan or wok, stir fry the meat for a few minutes, it should cook faster if your slices are thin.