Name: Pork And Black Bean Stir-fry Recipe
Total time: 30 min
Yield: 4
Cuisine: Chinese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Pork And Black Bean Stir-fry Recipe

Kitchen Nine

Crawler

Chinese

Non Vegetarian

Pescatarian

Fresh red chilli,  seeded,  chopped finely

Clove Garlic,  Crushed

Chicken Stock

Black bean sauce

Oyster Sauce

Sesame oil

Pork fillet

Large Onion

Small carrots

Baby Bok Choy

Can baby corn

step 1

First marinate the meat to tenderise and add flavour. Combine the chilli, garlic, stock, sauces and sesame oil in a large bowl. Cut the pork into very thin slices. Use a very sharp knife to to slice the pork thinly. This is most important so the meat will cook quickly, keeping it tender. Partially frozen meat is the easiest to slice thinly. Combine pork with marinade ingredients and stir until combined. Cover and refrigerate for three hours or overnight.

step 2

step 3

Before cooking, prepare the vegetables. Cut the onion into wedges lengthways. Cut the carrot into thin slices or long thin strips. Thick vegetables should be cut thinly and evenly so they cook quickly. Cut the leaves from the stems of bok choy and cut the stems in half lengthways then cut each half into three or four wedges. Separating the leaves and the stems allows longer cooking times for the stems and quick cooking for the leaves. Drain the corn.

step 4

step 5

Drain the pork from the marinade and reserve the marinade. Place a large wok or frying pan over a high heat until very hot then add a teaspoon of the oil. Add a little of the pork and stir-fry, tossing the pork constantly, until it is browned all over. Remove the pork from the wok. Continue to stir-fry the pork in small batches, adding a little oil and reheating the wok between additions. Cooking the meat in small quantities keeps the heat high and prevents the meat from stewing.

step 6

step 7

Heat the same wok then add the remaining oil and the onion, stir-fry until tender. Next add the vegetables which will take longest to cook, in this case, the carrots. Stir-fry the carrots until almost tender. Add the bok choy stems and stir-fry until just tender. Add the bok choy leaves and corn and stir-fry quickly until the leaves are just wilted and the corn is heated through.

step 8

Return the pork to the wok then push the mixture up the side of the wok to make a well in the centre. Add the marinade to the well, bring the marinade to the boil then stir-fry until well combined and hot. It is important to add the sauces last as the salt content will draw the juices out of the vegetables, giving a watery stir-fry. Serve with steamed rice, if desired.

step 9

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step 11