Oriental Stir-fry with Black Bean Sauce

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Dinner


15 minutes

4

    • 1 lb
      500 g
      Canadian Pork Loin or Leg, boneless
    • 2 Tbsp
      25 mL
      canola oil, divided
    • 2
      2
      green or red peppers, cut into strips
    • 2
      2
      stalks celery, sliced
    • 1
      1
      onion, thinly sliced
    • 1/2
      1/2
      large carrot, thinly sliced
    • 1/2 cup
      125 mL
      chopped broccoli
    • 2
      2
      cloves garlic, chopped
    • 1 Tbsp
      15 mL
      chopped fresh ginger
    • 1/2 cup
      125 mL
      snow peas
    • 2
      2
      green onions, chopped
    • 1/4 cup
      60 mL
      Chinese black beans, soaked 30 minutes in warm water
    • 2-1/2 cups
      625 mL
      chicken broth
    • 1/4 cup
      50 mL
      soy sauce
    • dash
      dash
      pepper
    • 2-1/2 Tbsp
      30 mL
      cornstarch
    • 2 Tbsp
      25 mL
      sherry

Directions

Cut pork into small cubes. Heat 1 Tbsp/15 mLoil in a wok or skillet over high heat. Stir-fry pork, peppers, celery, onion and carrot until pork is browned; remove and keep warm. Add remaining 1 Tbsp/15 mL oil to wok; stir-fry garlic, ginger, snow peas and green onions 1 minute. Drain black beans; add and stir-fry briefly. Add broth, soy sauce and pepper; simmer 3 to 4 minutes. Combine cornstarch and sherry; add to sauce; cook until thickened. Toss meat and vegetables with sauce. Serve with rice noodles or steamed rice.


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