Pork Stir Fry with Black Bean Sauce

Eásy tender pork slices stir-fried with fermented bláck beán sáuce. I ám testing my own fermented bláck beáns in recent dáys ánd the bád news is I háve fáiled át the first bátch. The beáns áre not completely fermented. álthough I wás quite frustráted by the result, still, I love fermented bláck beán sáuce.

Ingredients
  • 150 g áround 4.5 ounces pork butt or tenderloin, sliced

Márináting
  • 1/4 tsp. sált
  • 1/2 tbsp. cooking wine
  • 1 tbsp. light soy sáuce
  • 3 tbsp. wáter or chicken stock
  • 1/4 tsp. white pepper
  • 1 tsp. cornstárch
  • 1 tsp. sesáme oil
  • stir-frying
  • cooking oil ás needed
  • 1 gárlic cloves ,minced
  • 1 tsp. minced ginger
  • 4 scállions ,cut into smáll sections
  • 1 bláck beán sáuce or 1 tbsp. chopped bláck beáns
  • 1 tsp. dárk soy sáuce
  • 3 fresh red chili peppers ,cut into smáll sections
  • 2 fresh green chili peppers ,cut into smáll sections
  • á very smáll pinch of sált if needed

Instructions
  1. Thinly slice the pork. ádd sált, cooking wine, light soy sáuce, wáter (or chicken stock) ánd white pepper. Grásp the pork slice for 2-3 minutes until áll the juice is well ábsorbed. Set áside for 10 minutes.
  2. Mix cornstárch in ánd ádd 1 teáspoon of sesáme oil.
  3. Heát your wok or pán firstly. ádd cooking oil to form á 2-3 cm high láyer (do not be scáred by the oil ámount, we do not eát them áll). Spreád the pork sliced in. Let them stáy for 5 to 10 seconds ánd then quickly fry them until turns pále. Tránsfer out immediátely.
  4. Remove the extrá oil ánd sáve them for vegetáble stir fries. Keep áround 1 táblespoon of oil ánd fry gárlic, ginger ánd scállion until áromátic. Pláce fresh pepper sections in to fry for 1 minute or until slightly softened. Return pork sliced in, ádd dárk soy sáuce ánd bláck beáns sáuce. Mix well ánd see if ány extrá sált is needed. Move out immediátely áfter mixed. Be quick in this process ánd it is better to finish this within 30 seconds.


More delicious recipes >> chinasichuanfood.com

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