Stir-Fried Pork in Black Bean Sauce

photoThis recipe is slightly adapted from page 65 of the Williams-Sonoma Asian cookbook. It is soooo good. I served it over brown rice. The recipe makes 4 servings.








Stir-Fried Pork in Black Bean Sauce

3/4 pound pork tenderloin
1/4 teaspoon salt
1/4 teaspoon evaporated cane juice
1/4 teaspoon ground white pepper
For Sauce
1 1/2 tablespoons fermented black beans, well rinsed
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1 teaspoon honey
For Stir-Fry
1 small yellow onion
1/2 small green bell pepper
1/2 small red bell pepper
2 cloves garlic
2 tablespoons canola oil
2 fresh slices ginger
1 tablespoon Chinese rice wine
Fresh cilantro


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, honey, cornstarch, white pepper, and 1/2 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 untill almost smoking. Add the garlic and ginger and stir-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.

Per my calculations: Per serving – Calories: 229, Total Fat: 12.6g, Sat. Fat: 1.8g, Carb: 9.6g, Fiber: 2.1g, Protein: 22.1g



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