Garlic Sauce

3 tablespoons distilled white vinegar
3 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons rice wine or dry sherry
1 tablespoon cornstarch
One 1/2-inch piece peeled fresh ginger, minced
3 garlic cloves, sliced 1/8-inch thick
2 scallions, white part only, cut into thin 2-inch-long strips
1/2 cup canned sliced bamboo shoots (cut into thin 2-inch-long strips)
1/2 cup sliced water chestnuts
1/2 medium red bell pepper, seeds and ribs removed, cut into thin 2-inch-long strips
1 1/2 tablespoons hot chili paste
1 teaspoon hot chili oil, optional
1 teaspoon dark sesame oil

To start the sauce, mix the vinegar, soy sauce, sugar, and rice wine in a small bowl and set it aside. Dissolve the cornstarch in 3 tablespoons cold water, and set it aside.
Return the wok to high heat. Add the ginger, garlic, and scallions, and stir-fry until they are fragrant, about 15 seconds.
Add the vinegar mixture to the wok and stir for 10 seconds. Then add the hot chili paste and stir for 10 seconds more. Add cooked pork and vegetables to the wok, and stir-fry until the sauce comes to a boil and thickens, about 20 seconds. Add the hot chili oil, if using, and stir-fry for 10 seconds. Add the sesame oil and serve immediately.