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From: Fuchsia Dunlop - The Food of Sichuan
Place the bacon or cured pork in a steamer basket and steam over high heat for around 20 minutes, until cooked through.
Allow to cool, then slice thinly. Trim the green peppers and/or green garlic, and cut both diagonally into ½-inch (1cm) 'horse ear' slices.
Heat the oil in a seasoned wok over high heat. Add the bacon or cured pork and stir-fry until the fat has released some of its oil.
Tip in the peppers and/or green garlic and stir-fry until they are just cooked and fragrant, and the bacon is tinged with gold.
Add salt to taste if needed (remember the bacon will already be quite salty).