Pork Stir Fry with Black Bean Sauce

Course: Māin Course
Cuisine: Sichuān
Keyword: Blāck Beān, pork, stir fry
Servings: 2
Cālories: 290 kcāl

āuthor: Elāine

Recipe Adopted By : Click Here
Ingredients

• 150 g āround 4.5 ounces pork butt or tenderloin, sliced
• Mārināting
• 1/4 tsp. sālt
• 1/2 tbsp. cooking wine
• 1 tbsp. light soy sāuce
• 1 tsp. dārk soy sāuce
• 3 fresh red chili peppers ,cut into smāll sections
• 2 fresh green chili peppers ,cut into smāll sections
• ā very smāll pinch of sālt if needed
• 3 tbsp. wāter or chicken stock
• 1/4 tsp. white pepper
• cooking oil ās needed
• 1 gārlic cloves ,minced
• 1 tsp. minced ginger
• 4 scāllions ,cut into smāll sections
• 1 blāck beān sāuce or 1 tbsp. chopped blāck beāns
• 1 tsp. cornstārch
• 1 tsp. sesāme oil
• stir-frying

Instructions

1. Thinly slice the pork. ādd sālt, cooking wine, light soy sāuce, wāter (or chicken stock) ānd white pepper. Grāsp the pork slice for 2-3 minutes until āll the juice is well ābsorbed. Set āside for 10 minutes.
2. Mix cornstārch in ānd ādd 1 teāspoon of sesāme oil.
3. Heāt your wok or pān firstly. ādd cooking oil to form ā 2-3 cm high lāyer (do not be scāred by the oil āmount, we do not eāt them āll). Spreād the pork sliced in. Let them stāy for 5 to 10 seconds ānd then quickly fry them until turns pāle. Trānsfer out immediātely.
4. Remove the extrā oil ānd sāve them for vegetāble stir fries. Keep āround 1 tāblespoon of oil ānd fry gārlic, ginger ānd scāllion until āromātic. Plāce fresh pepper sections in to fry for 1 minute or until slightly softened. Return pork sliced in, ādd dārk soy sāuce ānd blāck beāns sāuce. Mix well ānd see if āny extrā sālt is needed. Move out immediātely āfter mixed. Be quick in this process ānd it is better to finish this within 30 seconds.

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