Tuesday, June 12, 2012

Pork with Black Bean Sauce by Shirley DMello

1 pound boneless pork, cut into thin long strips

1 teaspoon rice wine
2 teaspoons light (regular) soy sauce
1/4 teaspoon salt ( less is better to start with. Remember soy sauce is salty as well)
2 tablespoon vegetable or canola oil
1 and half spoonful black beans sauce
1 teaspoons minced garlic
1 teaspoons minced ginger
2 big onions, cut into thin wedges
2 carrots cut into lengthwise and thinly sliced
2 handful of green french beans (can add full or cut into half)
1 large green pepper - diced

Cut the pork into thin long strip. Wash and drain all the water.
  • In a medium bowl, marinate the pork with rice wine, soy sauce and very little salt.
  • Heat a vessel or a wok (if you have one) heat the oil, then add the minced garlic and ginger. Just stir till it changes colour a bit but do not burn. Then add the onions and fry till it changes colour.
  • Add the marinated pork and just fry for a few minutes. Now add the black bean sauce and mix thoroughly and cook till the pork is cooked. There will be water which will come out from the meat, cook in that itself. If need be add a little water. Cook till tender and when the water starts to dry, taste for salt and spice. You can add more black bean sauce, soy sauce and rice vinegar to suit your taste.

Add the carrots , green beans and green pepper, beans and stir-fry 30 seconds or until fragrant.
You can make this with chicken or beef as well.
You can buy the bean sauce at a Chinese store. Brand is - Lee Kum Kee it is called black bean chilli sauce . It is a bit spicy, so add as needed.

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