Cut pork or chicken into 3/4-inch cubes, add the dark soy sauce and wine, and mix well.
Place 1 cup of cornstarch on the cutting board and dredge the chosen meat or shrimp until well coated. Throw out the rest of the cornstarch.
Place dried mushrooms in a mixing bowl and submerge in hot water for 15 minutes or until softened.
Combine the peppers, onion, carrot, bamboo shoots, white mushrooms, pineapple, garlic, and ginger in a medium-sized mixing bowl,
Drain and squeeze the black mushrooms, then slice thinly and add to the mixing bowl.
Add oil to the wok and heat until very hot. I prefer less oil than deep frying and cooking the chosen meat until golden brown. Remove and drain on a paper towel.
As the meat cooks, prepare the sauce in a saucepan by combining 1 cup of water, sugar, vinegar, soy sauce, and salt. Bring to a boil and stir to dissolve the sugar. ..
Combine two tablespoons of cornstarch with 1/4 cup of cold water. Stir until smooth and add to the sauce. Stir occasionally.
Add the vegetables to the wok, add more oil if needed, and cook for 4 to 5 minutes. When the onion is translucent, add the sauce to the wok and boil. Continue to stir until the sauce has the consistency of thick maple syrup. If necessary, add a bit more cornstarch dissolved in water.
To serve, add the meats to a platter separated by type and the sauce with vegetables in a separate serving bowl so diners can help themselves. Serve with rice.