• 1/4 lb pork chops, thinly sliced then sliced again into 1/2" pieces (or ground pork if you have it)
• 1.5 tsp cornstarch
• 1 Tbsp black soy sauce

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• about 2 tbsp oil
• 1 large clove of garlic, minced (about 1/2 tsp of Trader Joe's minced garlic)
• 1 tsp minced fresh ginger (less if you don't want a predominant ginger flavor)

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• 1 Tbsp black bean garlic sauce
• 1/4 cup water
• 1 tsp (or so) of sugar

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• 1.5-2 cups chopped frozen veggies (1 cup broccoli and 1/2 corn works well)
• about 3/4 cup chopped green onions, both white and green parts. This was 4-5 stalks for me

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• 1.5 tsp corn starch
• about 1 cup water
• 2 tsp dry sherry
• 1 Tbsp oyster sauce
• Around 1 cup of water for thinning

Mix the pork, cornstarch, and soy sauce in a small bowl. Let it marinade 10-30 minutes while you prepare the other ingredients.

Heat the oil over medium heat. Saute the ginger and garlic for 1-2 minutes. If the oil is too hot, the garlic will sizzle and pop oily garlic bits onto your skin, making for those exciting little pin prick garlic-oil burns. If that's the case, put the meat in before the 1-2 minutes are up. Stir fry pork 2 minutes or so, until lightly browned and almost cooked.

Add the black bean sauce mixture. Stir for a minute or so, scraping up any pork stuck to the pan. Add the veggies, cook for about 3 minutes.

Add the cornstarch and sherry sauce mixture. Cook for another 1-2 minutes until the sauce is thickened and the cornstarch is clear. Add extra water to make the sauce the consistency you like.

Serve hot over fresh rice.