Twice-Cooked Pork

I've actually been making this for years, but not since I started the blog, as I was always trying to reach for new things. This is a really great dish, nothing too exotic for ingredients so you can get everything at the local grocery store, and if peppers are in season, and you find a pork shoulder (or whatever you use) on sale, the whole thing is very inexpensive.

1 pound cooked, cubed pork
1 tablespoon dry sherry
5 thin slices of ginger (pretend you're making dimes)
3 green onion, diced
2 each red and green peppers, chopped
1 white onion, chopped
2 cloves garlic, minced
2 tablespoons hoisin sauce
2 tablespoons black bean sauce (PC Memories of Hong Kong works)
1 tablespoon soy sauce
1 tsp salt

Add cooked pork to a hot wok, stir-frying until edges are browned and crispy. If there isn't enough fat in the pork to coat the wok, add a tsp of vegetable oil.

Add ginger slices, green onion, peppers, garlic, and 0nion. Stir fry for several minutes until vegetables are slightly softened. Add rest of ingredients, and heat through. Serve over steamed rice and pass the green tea. Clumsily fumble with chopsticks, then abandon them for forks (just trying to stay accurate here).