Stir-fried hot diced pork

5 oz (150 g) boneless pork loin or shoulder, with lean and fat
1tsp crushed yellow bean sauce
2 tsp. cornstarch dissolved in 2 tsp. water
3 1/2 oz (100 g) cucumber
1 oz (25 g) fresh chili (chilli) peppers, seeded
2 cups (500 ml) vegetable oil for deep-frying (about 4 tbsp/50 ml will be used)
1 tsp. (5 g) scallions, minced
1/2 tsp. (3 g) ginger, minced
1/4 tsp. salt, or to tast
1 tbsp stock
2 tsp rice wine

1. Wash the pork and cut it into 1/2 inch (1 cm ) cubes. Mix with the crushed yellow bean sauce and the 2/3 of the cornstarch and set aside.
2. Cut the cucumber, chili peppers and scallions into 1/2 inch (1m) pieces. Set aside.
3. Heat the oil in a work to very hot about 390 F (200 C), or until a piece of scallion or ginger dropped into the oil turns brown quickly and a haze appears above the oil. Deep-fry the pork cubes until barely cooked, stirring the pieces to keep them from sticking together. Remove, drain, and set aside.
4. Pour the oil out of the wok, leaving only enough to cover the bottom, about 5 tsp. Reheat the oil until very hot, add the scallions, ginger, salt, cucumber, chili peppers, and stock, Stir-fry a few seconds, then add the pork cubes and rice wine. Stir-fry several times, then stir 1/3 of the cornstarch-water mixture to blend and add to the wok. Cooking , stirring, until the sauce thickens. Remove and serve.