Prep Time: 15 mins | Cook Time: 5 mins | Total Time: 20 mins | Servings: 2
This stir fry is one of the best dishes I’ve had in weeks! I have been super busy this past few weeks and did not get any chance to make a decent meal. Today, I decided to cook my favourite Pork Stir Fry with Black Bean Sauce. It is so easy, and I was able to whip this up in minutes! It is incredibly savoury, I ate so much but still want more!
Ingredients
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150 g around 4.5 ounces pork butt or tenderloin, sliced
Marinating:
1 teaspoon sesame oil
1/2 tablespoon cooking wine
3 tablespoons water or chicken stock
1 tablespoon light soy sauce
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon white pepper
Stir-frying:
1 garlic cloves, minced
1 teaspoon minced ginger
1 teaspoon dark soy sauce
1 black bean sauce or 1 tablespoon chopped black beans
4 scallions, cut into small sections
2 fresh green chilli peppers, cut into small sections
3 fresh red chilli peppers, cut into small sections
a very small pinch of salt if needed
cooking oil as needed
How to make Pork Stir Fry with Black Bean Sauce
Step 1: Slice the pork thinly. Combine the salt, cooking wine, light soy sauce, water (or chicken stock), and white pepper. Pour it over the pork slices. After all the juice is well absorbed, massage the pork slices for about 2 to 3 minutes. Leave it for about 10 minutes to marinate.
Step 2: To the pork slice, add the cornstarch and massage it again. Lastly, massage the pork slice with a tsp of sesame oil.
Step 3: Add enough oil to your hot wok or pan to about 2 to 3 cm high. Place the pork slice in the wok. Spread and cook for about 5 to 10 seconds, undisturbed. Quickly fry the pork slice until pale, then immediately remove them from the wok.
Step 4: When done, drain the excess grease and save it for later. Leave about 1 tbsp oil to the wok. Add the garlic, ginger, and scallion, then saute until fragrant. Add the fresh pepper sections and continue to fry for another minute or so until a bit softened.
Step 5: Place the pork sliced back to the wok, along with dark soy sauce and black beans sauce. Stir well. If needed, season with more salt. Immediately remove from the heat after mixing.
Nutrition Facts:
Amount Per Serving: Calories 290 | Calories from Fat 162 | Fat 18g28% | Saturated Fat 6g38% | Cholesterol 54mg18% | Sodium 993mg43% | Potassium 498mg14% | Carbohydrates 15g5% | Fiber 3g13% | Sugar 5g6% | Protein 15g30% | Vitamin A 880IU18% | Vitamin C 107.9mg131% | Calcium 37mg4% | Iron 1.9mg11%
Ingredients
- 150 g around 4.5 ounces pork butt or tenderloin, sliced
- Marinating:
- 1 teaspoon sesame oil
- 1/2 tablespoon cooking wine
- 3 tablespoons water or chicken stock
- 1 tablespoon light soy sauce
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- Stir-frying:
- 1 garlic cloves, minced
- 1 teaspoon minced ginger
- 1 teaspoon dark soy sauce
- 1 black bean sauce or 1 tablespoon chopped black beans
- 4 scallions, cut into small sections
- 2 fresh green chilli peppers, cut into small sections
- 3 fresh red chilli peppers, cut into small sections
- a very small pinch of salt if needed
- cooking oil as needed
Instructions
Step 1: Slice the pork thinly. Combine the salt, cooking wine, light soy sauce, water (or chicken stock), and white pepper. Pour it over the pork slices. After all the juice is well absorbed, massage the pork slices for about 2 to 3 minutes. Leave it for about 10 minutes to marinate.
Step 2: To the pork slice, add the cornstarch and massage it again. Lastly, massage the pork slice with a tsp of sesame oil.
Step 3: Add enough oil to your hot wok or pan to about 2 to 3 cm high. Place the pork slice in the wok. Spread and cook for about 5 to 10 seconds, undisturbed. Quickly fry the pork slice until pale, then immediately remove them from the wok.
Step 4: When done, drain the excess grease and save it for later. Leave about 1 tbsp oil to the wok. Add the garlic, ginger, and scallion, then saute until fragrant. Add the fresh pepper sections and continue to fry for another minute or so until a bit softened.
Step 5: Place the pork sliced back to the wok, along with dark soy sauce and black beans sauce. Stir well. If needed, season with more salt. Immediately remove from the heat after mixing.
