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1. PREPARATION.
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2. Slice the meat at an angle and into thin bite size pieces, then add to a bowl.
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3. Add to the meat bowl, 2 tablespoons oil, 1 teaspoon sesame oil, dark soy sauce, 1 tablespoon rice wine, sugar, 2 teaspoons cornstarch, salt & pepper to taste, mix well and let sit for 20 minutes.
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4. Remove and discard the leafy part of the Chinese broccoli, cut the stems at an angle and into bite side pieces (if the stems are very thick cut lengthwise), set a side.
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5. In a cup add the dried salted black beans, rinse briefly and discard the water, add 2 tablespoons (or more) rice wine to cover, let sit for 20 minutes.
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6. Grate the ginger and add to the black bean cup.
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7. In a cup add 3 tablespoons stock, 1 tablespoons light soy sauce and 2 teaspoons cornstarch, stir to create a watery mixture, set aside.
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8. COOKING DIRECTIONS.
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9. Bring a small pot of water to a boil, add 1/8 teaspoon salt (and or a little oil) and then add the cut up broccoli and par-boil for about 1 minute, drain and set aside.
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10. In a wok (or Teflon pan) add 1 tablespoon peanut oil, then add the par-boiled broccoli and cook stir for 1 minute, then add 1 tablespoon rice wine and continue to stir-fry for 1 more minute, then remove and set aside.
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11. In a wok (or Teflon pan) add about 2 tablespoons of peanut oil and heat to moderate hot (not to the point of smoking).
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12. Next add the black beans, garlic and stir for 15-30 seconds, then add the meat and stir-fry for about 3 minutes, (making sure not to overcook the meat).
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13. Add back the broccoli and stir-fry briefly, then add the stock & cornstarch mixture and stir to thicken (may need to add a little more stock and cornstarch mixture as needed), then add 1 teaspoon sesame oil and with one quick stir you are almost finished.
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14. On a serving plate add some hot white rice and on top (or on the side) add meat and broccoli.
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15. Enjoy.
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16. NOTES:
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17. You can substitute Chinese green vegetables, string beans, or fried tofu for example.... And again you can also use American broccoli to your liking as well.
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18. Increase the amount of meat, vegetables and ingredients if serving more then 2 people.
