Like most stir fries, I just wing it.
This is the basic outline and can be adapted using beef or chicken
and adjusting seasoning to suit your own taste.
1 pork tenderloin, thinly sliced
ShaoHsing rice wine
1 White Onion
small sweet red pepper
1 Garlic Clove
Black Pepper sauce
Chile Garlic sauce
fermented black beans
Slice pork and marinate for 20 to 30 minutes in the ShaoHsing rice
wine with cornstarch and a little sesame oil.
Heat oil in wok and cook pork in batches. Cooks quickly.
Pour off some of the oil and add green beans. Tossing often.
Cook until beans are almost tender
and have started to brown and blister.
Add sliced white onion. Cook for a minute or two. Add the minced
garlic and minced ginger.
Add a tablespoon or two of Black Pepper sauce,
the chile garlic sauce to taste and the fermented black beans.
Add a splash of chicken broth.
Add the pork back into the wok and stir to coat.
Simmer for a minute or two, add the chopped green part of onion
and serve with rice.