Trim fat from chops. Slice into bite-sized strips:
Cut each chop lengthwise into a few one-inch wide strips, then cut each strip in 1/4 inch thick slices. (It's easier if the chops are partially frozen.)
Heat oil in large skillet or wok
over high heat. Peel and either mince or grate ginger into pan. Mince garlic, add to oil. Cook until the garlic browns slightly, about 2 minutes.
Add pork to pan, cook, stirring constantly, until almost cooked through, about 3 minutes. Remove pork to serving dish.
Add pepper and onion to skillet, cook until onion softens and becomes translucent, about 3 minutes. Add mushrooms, if using, and cook until they begin to color.
Return pork to pan. Add black bean sauce, stir to coat. Lower heat and allow to cook 1 to 2 minutes more.
Serve with rice.