Fish-Fragrant Pork

This dish doesn't actually have any fish in it, it's just that the salty, sweet, and sour flavors in it are common in traditional Sichuan fish dishes. This is a fast dish for when you want something interesting but don't want to spend much time in the kitchen. Just make sure you keep it moving as you're cooking on high heat, and you might pepper gas yourself if you don't have the vent exhaust on.  See Chinese Ingredients for pictures and substitutions of ingredients.


1/2-3/4 lb lean pork, trimmed and thinly sliced
1 can baby corn
handful black fungus, re-hydrated and sliced
2 t grated ginger
2 shallots, sliced
2-3 cloves garlic, chopped
2 T pickled chiles, chopped
hot chiles to taste, chopped (optional)
oil to fry the meat
2 T chile bean paste
Stock to thin sauce if necessary

Marinade:
1 T soy sauce
1 T water
1 T cornstarch

Sauce:
2 T soy sauce
1.5 T Chinkiang black vinegar
1 T Shaoxing rice wine
2 t sugar
1 t salt, or to taste
2 t corn starch
2 t sesame oil
1/2 t black pepper, ground
3/4 t Sichuan pepper, toasted and ground

Marinate the meat for 15-20 minutes, then fry it in very hot oil for 30 seconds.  Remove the meat and set it aside, and drain off all but 3 T of the oil.
Combine the sauce ingredients.
Heat the oil on high until almost smoking, then add the hot chiles, garlic, ginger, and shallots, and stir fry for 20-30 seconds.
Add the bean paste and stir fry for another 20-30 seconds.
Add the rest of the veggies and stir fry for another minute.
Add the meat back in an continue cooking for another 30 seconds to a minute.
Add the sauce and cook just until it thickens; add some stock if it is too thick.
Adjust seasoning if necessary, and serve with rice.