Szechwan Pork with Green Beans

Heat wok, then add oil. While oil is heating, mix 2 Tbsp of cornstarch with water to make a thick liquid. When oil is hot, add pork and allow to brown slightly on all sides. Add all other vegetables except for green onions and stir fry just long enough to heat through (string beans will become bright green in color when ready). Push all the food up the sides of the wok to make a well in the middle for liquid. Add chili paste and a small amount (maybe 1/4 cup) of chicken broth and stir to mix (a wooden chopstick is good for this). At this time add a splash of Mirin if desired. Add some cornstarch mixture to the liquid and allow to boil to obtain maximum thickness. If need be add some more cornstarch liquid to thicken more, or add some more chicken broth to thin, if you got carried away with the cornstarch. Add green onions and stir to incorporate solids with liquid. Allow to heat all the way through and serve with rice.