PORK STIR FRY WITH BLACK BEAN SAUCE
Quick and easy pork slice stir-fried with black bean sauce
Provided by Elaine
Categories Main Course
Time 20m
Number Of Ingredients 17
Steps:
- Thinly slice the pork. Add salt, cooking wine, light soy sauce, water (or chicken stock) and white pepper. Message the pork slice for 2-3 minutes until all the juice is well absorbed. Set aside for 10 minutes.
- Add cornstarch and message again. Make sure all the slices are well coated with starch. At last, add 1 teaspoon of sesame oil, mix well too.
- 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.
Nutrition Facts : Calories 290 kcal, Carbohydrate 15 g, Protein 15 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 993 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
PORK AND BLACK BEAN SAUCE
Purchased stir-fry sauce gives this Asian recipe a quick zip of flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 21m
Yield 4
Number Of Ingredients 6
Steps:
- Remove fat from pork. Cut pork into 2x1x1/8-inch strips. Mix stir-fry sauce and bean sauce.
- Spray wok or 12-inch skillet with cooking spray; heat over high heat. Add pork; stir-fry about 3 minutes or until no longer pink in center. Add peas, zucchini and bell pepper; stir-fry 2 minutes.
- Stir in sauce mixture; cook and stir 1 minute.
Nutrition Facts : Calories 195, Carbohydrate 12 g, Cholesterol 55 mg, Fiber 3 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 820 mg
BEEF AND BROCCOLI WITH BLACK-BEAN GARLIC SAUCE
Better than takeout? We think so! What really sets this beef-and-broccoli stir-fry apart is the addition of black-bean garlic sauce, a rich and super-savory Chinese condiment made with fermented black beans, garlic, and chilis into a rich and super savory paste that soaks into this stir-fry with aplomb.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Pat meat dry, then toss with 3 teaspoons cornstarch. Stir together broth, ginger, black-bean sauce, sugar, sesame oil, and remaining 1 teaspoon cornstarch in a bowl. Measure 2 tablespoons water in a separate small bowl and set aside.
- Heat a large, heavy skillet (preferably cast iron) or wok over high for 3 minutes. Swirl in 2 tablespoons vegetable oil. Working in batches to avoid crowding pan, brown meat, about 1 minute per side. Transfer to a plate.
- Swirl in remaining vegetable oil and add broccoli. Cook, stirring occasionally, until broccoli begins to brown, about 3 minutes. Add reserved water and toss until broccoli is bright green and tender, 1 to 2 minutes more.
- Add white and light-green parts of scallion to skillet along with meat and any accumulated juices. Stir in black-bean-sauce mixture and toss until evenly coated and sauce has thickened, about 30 seconds. Serve with rice, sprinkled with scallion greens.
STIR-FRIED PORK IN BLACK BEAN SAUCE
Better than take-out, your family won't believe that you made it. It comes together really quickly although you should let the meat marinate for at least an hour. You can serve it over steamed white rice. From Williams Sonoma.
Provided by cookiedog
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Cut the pork into 1-inch cubes. In a bowl, combine the pork, baking soda, salt, sugar, white pepper, and 2 tablespoons water and mix well.
- Cover and marinate in the refrigerator for at least 1 hour or for up to 3 hours.
- To make the sauce: In a bowl, stir together the black beans, oyster sauce, soy sauce, sesame oil, sugar, cornstarch, white pepper, and 1/4 cup water. set aside.
- Dice the onion. Cut the bell pepper halves into cubes. Set aside. In a wok or large saute pan over high heat, heat 1 tablespoon of the canola oil until almost smoking. Add the garlic and ginger and fry until golden brown, about 4-5 seconds. Using a slotted spoon, lift out the garlic and ginger and discard. Add the onion and bell peppers and stir-fry until just tender, about 5 minutes. Add the rice wine and deglaze the pan, stirring to scrape up any brown bits from the bottom. When the wine has nearly evaporated, transfer the vegetables to a bowl.
- Remove the pork cubes from the marinade and pat dry with paper towels. Discard the marinade. Return the pan to high heat and heat until very hot. Add the remaining 1 tablespoon oil to the hot pan. When it is hot, add the pork and stir-fry until it browns and turns opaque, about 3 minutes. Transfer the meat to a colander to drain.
- Return the pan to high heat and heat until very hot. Add the cooked vegetables, the pork and the sauce and stir-fry rapidly until the sauce thickens and the mixture is heated through, about 5 minutes.
- Transfer the pork mixture to a warmed platter, garnish with cilantro sprigs, and serve with the rice.
PORK STIR FRY WITH BLACK BEAN SAUCE
Make and share this Pork Stir Fry With Black Bean Sauce recipe from Food.com.
Provided by TNTDynomite
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the soy sauce and black bean sauce in a bowl.
- Add the pork strips and marinate overnight in the refrigerator.
- Strain the marinade from the pork into a separate bowl.
- Spray wok with non-stick cooking spray and heat over high heat until hot.
- Add in the peppers, onion, carrots, broccoli and garlic.
- Stir fry for 3 to 4 minutes.
- Remove veges from the wok.
- Place pork and marinade in the heated wok and stir fry until the pork is no longer pink (4-5 minutes).
- Add veges back into the wok and stir fry for 2 minutes or until the sauce thickens.
- Serve over steamed rice.
Nutrition Facts : Calories 399.8, Fat 21.8, SaturatedFat 7.5, Cholesterol 107.2, Sodium 1139.6, Carbohydrate 12.9, Fiber 2.9, Sugar 4.4, Protein 37.5
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STIR-FRIED PORK WITH BLACK BEAN GARLIC SAUCE BY KEN HOM
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3.4/5 (54)Category MainsCuisine AsianTotal Time 35 mins
- Cut the pork into thin slices 5cm (2 inch) long. Put the slices into a small bowl and mix them well with the marinade. Leave for about 20 minutes.
- Heat half the oil in a wok or large saucepan until it is almost smoking. Add the marinated pork and quickly stir-fry for about 2-3 minutes. Remove the pork and set aside.
- Wipe the wok clean, heat the rest of the oil, add the spring onions and shallots, then the sugar and chicken stock (or water). Bring the mixture to a boil and return the pork to the wok or pan.
- Stir-fry the entire mixture for another 3 minutes and then drizzle the garnish and dressing. Transfer onto a platter. Serve.
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