Cut pork into thin 1 1/2 - 2 inch strips. Its easier to do this to partially frozen pork. Marinate this pork in a mixture of soy sauce, black pepper, and corn starch and set aside. Soak and then shred some dry woody-ear mushrooms. You can get them at any chinese grocery. Cut waterchestnuts into strips. Mince a generous amount of garlic, ginger, and thinly diagonal slice some green onions. Chop some small chiles, or get some szechuan peppercorns and grind them. Fry up the pork in oil on high. Remove the pork after it turns color and leave the oil in the pan. Add the garlic, and ginger and chiles/peppercorns. Add the 'shrooms and the water chestnuts. Keep on stirfrying. Add some sweet bean paste and hot soy bean paste (toban jan) and stirfry until fragrant. I like adding a bit of szechuan hot bean chile sauce too, but that's just personal preference. Add the pork and the green onions. Maybe a little bit of sesame oil for flavor.