Tuesday, 6 October 2009

Stir fry black bean pork

I don't know whether any of you have this kind of feeling when daylight are getting shorter as one progressing through autumn and winter. I have a fake sense of time, i.e it gives me feeling that it's really late when I got back home from work. I tend to prepare simple one dish meal, eat it quickly and settle in front of my TV just to realise I've done all that in about 30minutes.... how can that be? Super efficient? Or was it really a super simple meal? :-)
Here it goes with my stir fry black bean pork recipes......

Stir fry black bean pork
  • 150gm pork fillet-sliced thinly-marinate with 1/2 tbsp of sesame oil, 1tbsp of shaoxing wine, 1 tsp of white pepper, 1 tbsp of soya sauce, 1/2 tbsp of corn flour.
  • 1 tbsp cooking oil
  • 1 tbsp Ching Kiang black vinegar
  • 1 tsp sugar
  • 1 tbsp black bean sauce
  • 5 tbsp of water/stock
  • 1/2 big onion-sliced thinly
  • 2 cloves of garlic
  • few slices of ginger
  • 1 bird eye chillis-deseeded
  • spring onion for garnishing
  1. In a wok, heat the cooking oil till slightly smoky, add in garlic, ginger and chilli and let it fry till aromatic. Add in the onion an stir fry for awhile, then add in the marinated pork, black bean sauce, vinegar and continue to stir fry till lightly cook.
  2. Add in the water and turn the heat to medium to low. Add in the sugar and let it simmer for 5 minutes or so till cook. If the gravy is too thick you can add in another 2 tbsp of water.
  3. Served on top of fragant Jasmine rice. Simple yet nice.


Gallivanter said...

Looks delicious, too bad me no eat pork. :-( And no, I'm not a Muslim. :-P

Algernond said...

Super Efficient I think. It would take me 2 hours to make that probably.

adel said...

looks yummy, i can see this being replaced by chicken or beef or even seafood too :)

Christine Toh said...

Hi Gallivanter,
Thanks for visiting my food blog.
No worries, you can substitute it with chicken. Taste as good. :-)

Christine Toh said...

Hi Alge,

Thanks for the comment. Multitask my fren :-)

Christine Toh said...

Hi Adeline,

White fish slices (like sheng yue, cod) will be lovely too with this sauce.