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
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 IN BLACK BEAN SAUCE
Savory stir fry dish, tastes like Chinese takeout. You can vary the stir fry vegetables as you wish.
Provided by Semra22
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Stir fry pork, garlic and ginger in a tablespoon or so of vegetable oil in a wok or large skillet for about 4-5 minutes or till cooked through.
- Remove from pan, add peppers and green onions and stir fry 2 minutes or till still fairly crisp.
- Meanwhile mix all the rest of the ingredients together, add to pan with pork, cook, stirring, till thickened and bubbly, 1 minute or so.
STIR-FRIED PORK WITH SWEET BEAN PASTE
This pork dish is popular in northern China. The sweet bean paste gives the dish a deliciously rich flavor. Serve with rice or thin pancakes and finely chopped spring onions.
Provided by Jin
Categories World Cuisine Recipes Asian Chinese
Time 26m
Yield 2
Number Of Ingredients 11
Steps:
- Stir 2 tablespoons water and cornstarch together in a bowl.
- Place pork in shallow bowl and add cornstarch mixture and 1 teaspoon salt; stir to coat and let sit for a few minutes.
- Mix 3 tablespoons water, sugar, soy sauce, MSG, and 1 teaspoon salt together in a bowl until sauce is smooth.
- Heat oil in a wok or large skillet over medium-high heat; saute pork until pork is cooked through, about 5 minutes. Push pork to a side; add sweet bean paste. Cook and stir bean paste until fragrant, about 1 minute. Pour in the sauce and stir until thickened, 2 to 3 minutes.
- Transfer pork mixture to a dish and top with spring onions.
Nutrition Facts : Calories 509.7 calories, Carbohydrate 11.3 g, Cholesterol 79.4 mg, Fat 39.8 g, Fiber 1.1 g, Protein 26.1 g, SaturatedFat 9.2 g, Sodium 2572.7 mg, Sugar 2.5 g
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- 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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