Tender slices of pork stir-fried with black bean garlic sauce, soy sauce, sesame oil, spring onions and shallots for a savoury and aromatic Chinese-style dish.
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Serves: 4
Cuisine: Chinese
Course: Main Dish
Tags: Stir-Fried Pork · Black Bean Sauce · Chinese Recipes · Pork Recipes · Quick & Easy · Stir-Fry Recipes
Ingredients
For the Pork
- 450g lean pork, thinly sliced
- 3 tbsp Lee Kum Kee Black Bean Garlic Sauce
- 2 tsp Lee Kum Kee Double Deluxe Soy Sauce
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 1½ tbsp groundnut or vegetable oil
- 3 tbsp spring onions, finely chopped
- 1 tbsp shallots, sliced
- 1 tsp caster sugar
- 1 tbsp chicken stock or water
For the Marinade
- 1 tbsp Lee Kum Kee Double Deluxe Soy Sauce
- 2 tsp Lee Kum Kee Pure Sesame Oil
- 1 tbsp Shaoxing rice wine or dry sherry
- 1 tsp cornflour
To Garnish
- Sliced spring onions
Method
1. Marinate the pork
Cut the pork into thin slices approximately 5cm (2 inches) long.
Place the pork in a bowl and add the Shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour.
Mix well to coat the pork evenly and leave to marinate for 20 minutes.
2. Stir-fry the pork
Heat a wok or large frying pan over high heat.
Add half of the groundnut or vegetable oil. Once the oil is very hot and almost smoking, remove the pork from the marinade using a slotted spoon.
Add the pork to the wok and stir-fry for 2–3 minutes.
Transfer the pork to a colander set over a bowl and set aside.
3. Cook the sauce
Wipe the wok clean and return it to high heat.
Add the remaining oil, followed by the spring onions and shallots.
Stir-fry briefly, then add the black bean garlic sauce, soy sauce, caster sugar, chicken stock or water and the remaining sesame oil.
Bring the mixture to a boil.
4. Return the pork
Return the pork to the wok.
Stir-fry everything together for approximately 3 minutes, allowing the pork to absorb the sauce.
5. Serve
Transfer the pork to a serving plate.
Garnish with sliced spring onions and serve immediately.
Notes
- Use lean pork: Pork loin or tenderloin works well because it cooks quickly when thinly sliced.
- Keep the wok hot: High heat helps the pork sear quickly without becoming tough.
- Don't overcrowd the wok: Cook the pork in batches if necessary to maintain a high temperature.
- Adjust the sauce: Add a little extra chicken stock or water if you prefer a thinner sauce.
- Serving suggestion: Serve with steamed jasmine rice and stir-fried vegetables.
Source: Lee Kum Kee Europe
