Sw Pork And Black Bean Stir Fry Recipes

SW PORK AND BLACK BEAN STIR FRY

Steps:

• 1. heat oil in large skillet over medium-high heat. Add pork, onion, bell pepper and garlic; cook and stir 6 to 8 minutes or until pork is no lnger pink and vegetables are crisp-tender. 2. Stir in corn, black beans, zucchini and salsa; cover and simmer 5 minutes or until zucchini is crisp-tender and flavors are blended. If desired, season with salt and pepper to taste.

PORK STIR FRY WITH BLACK BEAN SAUCE

Steps:

• Thinly slice the pork. Add salt, cooking wine, light soy sauce, water (or chicken stock) and white pepper. Message the pork slice for 2-3 minutes until all the juice is well absorbed. Set aside for 10 minutes.
• Add cornstarch and message again. Make sure all the slices are well coated with starch. At last, add 1 teaspoon of sesame oil, mix well too.
• Heat your wok or pan firstly. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in. Let them stay for 5 to 10 seconds and then quickly fry them until turns pale. Transfer out immediately.
• Remove the extra oil and save them for vegetable stir fries. Keep around 1 tablespoon of oil and fry garlic, ginger and scallion until aromatic. Place fresh pepper sections in to fry for 1 minute or until slightly softened. Return pork sliced in, add dark soy sauce and black beans sauce. Mix well and see if any extra salt is needed. Move out immediately after mixed. Be quick in this process and it is better to finish this within 30 seconds.

STIR-FRIED PORK IN BLACK BEAN SAUCE

Steps:

• Cut the pork into 1-inch cubes. In a bowl, combine the pork, baking soda, salt, sugar, white pepper, and 2 tablespoons water and mix well.
• Cover and marinate in the refrigerator for at least 1 hour or for up to 3 hours.
• To make the sauce: In a bowl, stir together the black beans, oyster sauce, soy sauce, sesame oil, sugar, cornstarch, white pepper, and 1/4 cup water. set aside.
• Dice the onion. Cut the bell pepper halves into cubes. Set aside. In a wok or large saute pan over high heat, heat 1 tablespoon of the canola oil until almost smoking. Add the garlic and ginger and fry until golden brown, about 4-5 seconds. Using a slotted spoon, lift out the garlic and ginger and discard. Add the onion and bell peppers and stir-fry until just tender, about 5 minutes. Add the rice wine and deglaze the pan, stirring to scrape up any brown bits from the bottom. When the wine has nearly evaporated, transfer the vegetables to a bowl.
• Remove the pork cubes from the marinade and pat dry with paper towels. Discard the marinade. Return the pan to high heat and heat until very hot. Add the remaining 1 tablespoon oil to the hot pan. When it is hot, add the pork and stir-fry until it browns and turns opaque, about 3 minutes. Transfer the meat to a colander to drain.
• Return the pan to high heat and heat until very hot. Add the cooked vegetables, the pork and the sauce and stir-fry rapidly until the sauce thickens and the mixture is heated through, about 5 minutes.
• Transfer the pork mixture to a warmed platter, garnish with cilantro sprigs, and serve with the rice.

PORK STIR FRY WITH BLACK BEAN SAUCE

Steps:

• Combine the soy sauce and black bean sauce in a bowl.
• Add the pork strips and marinate overnight in the refrigerator.
• Strain the marinade from the pork into a separate bowl.
• Spray wok with non-stick cooking spray and heat over high heat until hot.
• Add in the peppers, onion, carrots, broccoli and garlic.
• Stir fry for 3 to 4 minutes.
• Remove veges from the wok.
• Place pork and marinade in the heated wok and stir fry until the pork is no longer pink (4-5 minutes).
• Add veges back into the wok and stir fry for 2 minutes or until the sauce thickens.
• Serve over steamed rice.