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Pork Stir Fry with Black Bean Sauce

🇨🇳 China · Sichuan

Servings: 2 Prep: 15 minutes Cook: 5 minutes Total: 20 minutes

Ingredients

  • 150 g 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 clove, minced
  • 1 tsp minced ginger
  • 4 scallions, cut into small sections
  • 1 tbsp black bean sauce or 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
  • salt, small pinch, if needed

Steps

  1. Thinly slice the pork. Mix with salt, cooking wine, light soy sauce, water or chicken stock, and white pepper. Massage the pork for 2-3 minutes until the liquid is absorbed, then let it rest for 10 minutes.
  2. Add cornstarch and mix well to coat the pork evenly. Stir in sesame oil.
  3. Heat oil in a wok until it forms a 2-3 cm layer. Add the pork slices, let sit for 5-10 seconds, then quickly fry until pale. Remove immediately.
  4. Pour off most of the oil, leaving about 1 tablespoon in the wok. Fry garlic, ginger, and scallions until fragrant.
  5. Add the fresh chili peppers and fry for 1 minute until slightly softened.
  6. Return the pork to the wok. Add dark soy sauce and black bean sauce, mix well, and adjust salt if needed. Cook quickly, no more than 30 seconds, then remove from heat.

Notes

Work quickly during the final stir-fry stage to keep the pork tender and the vegetables crisp.

Source: www.chinasichuanfood.com