3 tablespoons oil, divided
10 ounces ground pork (or ground chicken, turkey, or beef)
2 teaspoons Shaoxing wine
2 tablespoons light soy sauce, divided
1/4 teaspoon sugar
1/2 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
1/4 cup (35 grams) fermented black beans, rinsed and drained
1/2 cup finely diced fresh red long hot peppers (or red bell peppers)
12 ounces garlic chives, cut into ?-inch pieces
1/2 teaspoon sesame oil
Preheat your wok over high heat until it starts to smoke slightly. Turn down the heat, and let the wok cool down a bit before adding 1 tablespoon of the oil. (This step of superheating the wok before adding oil prevents the meat from sticking to the wok. This method works well for pan-frying anything–fish included.)
Once the oil is heated, turn the heat down to medium, and add the ground pork. Cook it until the meat is lightly browned. Add in the Shaoxing wine, 1/2 tablespoon light soy sauce, and the sugar. Mix well, turn off the heat, and transfer the cooked meat to a bowl.
Now turn the heat down to low, and add the last 2 tablespoons of oil and the ginger. Cook it for a minute, then add the garlic and fermented black beans. Cook everything for a minute or two, taking care to avoid burning.
Next, add peppers, and turn the heat up to high. Stir fry everything together, and let it cook for a minute uncovered. Then, add in the cooked pork and garlic chives (if you use scapes, you will need to extend the cooking time at the end for 1-2 minutes with the wok lid on) and stir-fry.
Now it’s time to add in the remaining light soy sauce (1½ tablespoons) and the sesame oil. Stir-fry to combine. At this point, you can salt to taste, but the fermented black beans are quite salt. But be fast about it, because the garlic chives cook quickly.
Transfer to a dish and serve with steamed rice.