Pork Stir Fry With Black Bean Sauce Recipe
Ingredients
2 tablespoons fermented black beans or 1 tablespoon black bean sauce
4 green onions (white part only), finely chopped
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1/2 cup Chicken Stock or low-sodium chicken broth
1 tablespoon each soy sauce and dry sherry or water
1 teaspoon sugar
1 teaspoon cornstarch
1 pound mustard greens or spinach, trimmed, rinsed, and drained
2 teaspoons peanut oil
1 pound boneless pork loin, cut into 1/2 inch cubes
2 teaspoons dark sesame oil
Directions
1 ln a small bowl, soak the beans in 2 tablespoons cold water for 10 minutes; drain and mince.
Return to the bowl, stir in the green onions, ginger, and garlic, and set aside.
In another small bowl, mix the stock, soy sauce, sherry, sugar, and cornstarch and set aside.
2 In a large saucepan of boiling water, cook the mustard greens for 2 minutes.
Drain in a colander, rinse under cold running water to stop the cooking, and drain again.
Squeeze the greens dry, then coarsely chop.
3 ln a 12 inch wok or non stick skillet, heat the peanut oil over moderately high heat until very hot but not smoking.
Add the black bean mixture and stir-fry for 1 minute.
Add the pork and stir-fry for 2 minutes or until no longer pink.
Add the greens and stock mixture and bring to a boil.
Lower the heat and simmer, covered, for 5 minutes or until the meat is tender.
Stir in the sesame oil.
Return to the bowl, stir in the green onions, ginger, and garlic, and set aside.
In another small bowl, mix the stock, soy sauce, sherry, sugar, and cornstarch and set aside.
2 In a large saucepan of boiling water, cook the mustard greens for 2 minutes.
Drain in a colander, rinse under cold running water to stop the cooking, and drain again.
Squeeze the greens dry, then coarsely chop.
3 ln a 12 inch wok or non stick skillet, heat the peanut oil over moderately high heat until very hot but not smoking.
Add the black bean mixture and stir-fry for 1 minute.
Add the pork and stir-fry for 2 minutes or until no longer pink.
Add the greens and stock mixture and bring to a boil.
Lower the heat and simmer, covered, for 5 minutes or until the meat is tender.
Stir in the sesame oil.
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