A quick and easy stir fry from Ken Hom’s ” Complete Chinese Cookbook”. Serve with some fried rice to accompany.
Ingredients
- 1½ tbsp groundnut or vegetable oil
- 450 g lean pork
- 1½ tbsp black beans coarsely chopped
- 1 tbsp finely chopped garlic
- 3 tbsp finely chopped spring onions
- 1 tbsp chopped shallots
- 1½ tbsp light soy sauce
- 1 tsp sugar
- 1 tbsp chicken stock or water
- 1 tbsp sesame oil
- For the marinade:
- 1 tbsp Shaoxing rice wine or dry sherry
- 1 tbsp light soy sauce
- 2 tsp sesame oil
- 1 tsp cornflour
- For the garnish
- Chopped spring onions
Servings:
Instructions
- Cut the pork into thin slices 5cm (2in) long. Put the slices into a small bowl and mix them well with the marinade ingredients. Let them marinate for about 20 minutes.
- Heat a wok or large frying pan until it is hot. Add half the oil, and when it is very hot and almost smoking, lift the pork out of the marinade with a slotted spoon, put it into the wok and quickly stir-fry it for about 2–3 minutes. Transfer it to a bowl.
- Wipe the wok clean, reheat it and add the rest of the oil.
- Then quickly add the black beans, garlic, spring onions and shallots. A few seconds later add the soy sauce, sugar, chicken stock and sesame oil. Bring to the boil, then return the pork to the wok or pan and stir-fry for another 5 minutes. Turn everything on to a platter and serve at once.
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