To prepare the sauce, add all the sauce ingredients to a medium-sized bowl or 2-cup measuring cup, and stir the mixture well. Set the sauce aside.

Heat a well-seasoned or nonstick wok or very large skillet for about 30 seconds. Add the canola oil, and spread it around the cooking surface with a spatula. Add the pork, black beans, and garlic, and cook the ingredients over high heat, tossing them constantly, for 2 minutes or until the pork has lost its pink color.

Stir the reserved sauce, and add it to the wok or skillet, stirring the ingredients to combine them. Bring the mixture to a simmer, and cook it over medium-high heat for 1 minute.

Stir the cornstarch mixture to redissolve the cornstarch, and add the mixture slowly to the wok or skillet, stirring the ingredients constantly. Add the monkfish, and cook it for 1 minute, stirring it once or twice, Then add the shrimp, and cook the mixture, stirring it a few times, for 2 minutes or until the shrimp have all turned pink and opaque and the sauce has thickened somewhat.

Using a spiral motion, pour the beaten egg whites and egg over the contents of the wok or skillet, giving one stir after the entire egg mixture has been added. Immediately remove the wok or skillet from the heat, and serve the stir-fry over hot rice.