Heat a wok over high heat and add the oil. When the oil starts to smoke, add the garlic, ginger and chilies and stir-fry for a few seconds. Then, add the fermented black beans and stir quickly. Add the beef slices and stir-fry for one minute, keeping the ingredients moving in the wok. As the meat starts to brown, add the rice wine or sherry. Add the green peppers and stir-fry for one minute, then add the stock and bring to a boil. Season the stir fry with the soy sauces. Combine the cornstarch and water and add to the wok and stir to thicken. Add the fresh Ho Fun noodles breaking them up with a spoon and stirring everything together. Garnish with sliced scallions and serve.
Cook’s Note: If using dried Ho Fun noodles, cover them with boiling water in a medium bowl and soak for 10 to 15 minutes to loosen and soften.