Instructions: In a small bowl, mash the black beans into the garlic and ginger. In a large wok or saute pan heat the oil and cook the pork, stirring occasionally until all the pink is gone - about 10 minutes. Then add the mashed fermented beans and stock, mix together and cook for 2 minutes. Add the green beans, mix together and cook for 3 more minutes.

Meanwhile, in a bowl mix together the soy sauce, 2 tablespoons of water and cornstarch until they form a paste. While stirring, pour the cornstarch mixture into the liquid in the bottom of the wok. The liquid will thicken as you toss the wok, coating the beans. Taste and re-season with salt and pepper if needed.

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