Pork and broccoli in black bean sauce
From Regional Chinese Gourmet, 1976.
The only thing I changed was that it calls for 1/4 cup of chicken stock, but I used pork stock, since the meat was pork.
It came out really well. Definitely on the repeat list.
(I'm 2 for 3 in this cookbook. I did something wrong with the Hot & Sour Soup and the texture was wrong. Frank really liked the Hunan lamb last night, even with my lamb chop and lamb stock substitution.)