Pork Stir Fry with Black Bean Sauce

Quick and easy pork slice stir-fried with black bean sauce

150 g around 4.5 ounces pork butt or tenderloin, sliced
1/4 tsp. salt
1/2 tbsp. cooking wine
1 tbsp. light soy sauce
3 tbsp. water or chicken stock
1/4 tsp. white pepper
1 tsp. cornstarch
1 tsp. sesame oil
cooking oil as needed
1 garlic cloves ,minced
1 tsp. minced ginger
4 scallions ,cut into small sections
1 black bean sauce or 1 tbsp. chopped black beans
1 tsp. dark soy sauce
3 fresh red chili peppers ,cut into small sections
2 fresh green chili peppers ,cut into small sections
a very small pinch of salt if needed


Thinly slice the pork. Add salt, cooking wine, light soy sauce, water (or chicken stock) and white pepper. Grasp the pork slice for 2-3 minutes until all the juice is well absorbed. Set aside for 10 minutes.

Mix cornstarch in and add 1 teaspoon of sesame oil.

Heat your wok or pan firstly. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in. Let them stay for 5 to 10 seconds and then quickly fry them until turns pale. Transfer out immediately.

Remove the extra oil and save them for vegetable stir fries. Keep around 1 tablespoon of oil and fry garlic, ginger and scallion until aromatic. Place fresh pepper sections in to fry for 1 minute or until slightly softened. Return pork sliced in, add dark soy sauce and black beans sauce. Mix well and see if any extra salt is needed. Move out immediately after mixed. Be quick in this process and it is better to finish this within 30 seconds.

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