1. Shave the pork into thin strips. (Tip: first partially freeze it for 30 to 90 minutes.) In a small bowl, toss the shaved pork with 1 tablespoons of soy sauce, 1 tablespoon of rice wine, and the pepper. Marinate the pork at room temperature while assembling the rest of the ingredients.
2. In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch, and set aside.
3. Heat a wok or large frying pan over medium-high heat and add the oil. When the oil is hot, add the beans and stir-fry them until they begin to brown or blister, about 10 minutes. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil. Return the pan to the heat and add the pork, garlic, and ginger. Stir-fry the mixture until the pork is no longer pink, about 3 minutes. Add the green onions and cook for 1 minute. Add the reserved sauce and green beans mix well, and cook until the sauce begin; to thicken, about one minute. Finally, sprinkle with the sesame seeds before serving.

Yield: Makes about 5 cups