Pork and Green Beans with a Spicy Black Bean Sauce

 
Like most stir fries, I just wing it.
This is the basic outline and can be adapted using beef or chicken 
and adjusting seasoning to suit your own taste.
 
1 pork tenderloin, thinly sliced
ShaoHsing rice wine
cornstarch
sesame oil
 
Green Beans
1 White Onion
small sweet red pepper
1 Garlic Clove
fresh Ginger
Black Pepper sauce
Chile Garlic sauce
fermented black beans
green onion
Chicken Broth
.
Slice pork and marinate for 20 to 30 minutes in the ShaoHsing rice
wine with cornstarch and a little sesame oil.
 
Heat oil in wok and cook pork in batches.   Cooks quickly.
Shouldn’t brown.
 
Pour off some of the oil and add green beans.  Tossing often.
Cook until beans are almost tender 
and have started to brown and blister.
 
Add sliced white onion.  Cook for a minute or two.  Add the minced
garlic and minced ginger.
 
Add a tablespoon or two of Black Pepper sauce,  
the chile garlic sauce to taste and the fermented black beans. 
 
 Add a splash of chicken broth.
 
Add the pork back into the wok and stir to coat. 
 
 Simmer for a minute or two, add the chopped green part of onion  
and serve with rice.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s