Created by Kerfuffle-Upon-Wincle (KUW) on January 25, 2015
Step 1: Whisk all sauce ingredients together in bowl. Set aside.
Step 2: Cut pork into 1-inch lengths x 1/4-inch thick pieces. Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes. DO NOT SKIP THIS STEP ~ IT HELPS TO TENDERIZE THE PORK!
Step 3: Rinse pork really well in cold water. Drain well and pat dry with paper towels.
Step 4: Whisk dry sherry and cornstarch in bowl. Add pork and toss to coat.
Step 5: For the stir fry, combine garlic, minced ginger, scallion whites, black-bean garlic sauce, chili sauce, and hot sauce (or red pepper flakes) in bowl; set aside.
Step 6: Heat 1 tablespoon oil in large non stick pan over high heat until just hot. Add mushrooms and cook stirring frequently until tender, 4 minutes. Add water chestnuts and cook for additional 2 minutes. Transfer vegetables to separate bowl.
Step 7: Add remaining 3 tablespoons oil to pan over medium low heat. Add garlic scallion mixture and cook until fragrant, 30 seconds.
Step 8: Add pork to skillet and cook until no longer pink, 3 to 5 minutes.
Step 9: Whisk sauce to recombine and add to skillet. Increase heat to high and cook stirring constantly until thickened and pork is cooked through, 1 to 2 minutes.
Step 10: Return vegetables to skillet and combine.
Step 11: Transfer to platter, sprinkle with scallion greens and serve.
Step 12: Serve with cooked white rice, and steamed broccoli, or snow peas, or both!