Crispy Pork and Vegetables with Fermented Black Bean Sauce

Sometimes a craving is satisfied with a nice plate of tasty food!  Its been a while since I posted a dinner with a fermented black bean sauce.  The flavor is sharp and savory.  Pork is very nice with fermented black beans.
     Recipe:  Trim the fat off of some pork short rib meat or loin ends.  About 6 ounces of pork meat is enough for this recipe. 
     Slice the pork into thin bite size pieces.
     Batter:  Mix a small spoonful of flour, a small spoonful of cornstarch, a raw egg and a little splash of water together in a mixing bowl. 
     Add sea salt and white pepper.
     Add a pinch of five spice powder.
     Add a pinch of garlic powder.
     Add a pinch of ginger paste.
     Add a pinch of turmeric. 
     Mix the ingredients together to form a medium thin batter. 
     Recipe:  Dredge the pork meat pieces in flour. 
     Dredge the floured pieces of pork in the batter. 
     Fry the battered pork pieces in 360 degree oil till they are cooked crisp and golden brown. 
     Set the crispy fried pork on a dry towel to drain off any excess oil. 
     Saute a little bit of minced garlic and ginger with a small splash of oil in a saute pan or wok over medium high heat. 
     Add a little bit each of these sliced vegetables:  Carrots, celery, onion, green bell pepper, red bell pepper, green onion and zucchini. 
     Add a couple of quartered mushrooms. 
     Stir fry the vegetables till they are half way cooked. 
     Add a splash of pork broth. 
     Stir in a small spoonful of fermented black bean paste.  (Fermented black bean paste is very salty, so only use a little bit.) 
     Mix a spoonful of corn starch and cold water together to form a slurry. 
     Add a little bit of corn starch and water slurry while stirring and tossing the sauce and ingredients in the pan. 
     Add a few trimmed snow peas. 
     Add the crispy fried pork pieces. 
     Toss and stir the pork and vegetables till they are all coated with sauce. 
     Set the pork and vegetables on a plate. 
     Sprinkle thin sliced green onion on the crispy pork and vegetables. 
     Serve with steamed white rice on the side.
     The vegetables should be cooked al dente (with some crispy bite to them).  The crispy battered pork is a nice texture in this recipe.  The pork is moist and tender and it soaks up the sauce well.  The fermented black bean flavor is present in every bite.  This is a quick, flavorful recipe.  Chinese food!  Yum! ...  Shawna