Source: CanolaInfo Test Kitchen | Catégorie: Sauté et friture, Santé du cœur

Pork Stir-Fry with Black Bean Sauce

Flavored with garlic, ginger and black bean sauce, this Chinese dish has extra flavor.

Pork Stir-Fry with Black Bean Sauce


  • 2 Tbsp canola oil, divided 30 mL
  • 1 lb boneless pork leg or loin, cut into strips 500 g
  • 1 large carrot, thinly sliced diagonally
  • 1 red pepper, cut into strips
  • 1 yellow pepper, cut into strips
  • 2 celery stalks, cut into strips
  • 1 onion, cut into wedges
  • 2 cloves garlic, chopped
  • 1 Tbsp fresh ginger, chopped 15 mL
  • 2 Tbsp black bean sauce 30 mL
  • 2 1/2 cups low-sodium chicken stock 625 mL
  • 1/4 tsp pepper 1 mL
  • 2 1/2 Tbsp cornstarch 37 mL
  • 2 Tbsp cooking wine or dry sherry 30 mL
  • 2 green onions, chopped


  • 1. In wok or large skillet, heat 1 Tbsp (15 mL) canola oil over medium-high heat. Add pork strips and stir-fry until browned; remove and keep warm. Add carrots and cook 2 minutes. Add peppers, celery and onion; cook 3 minutes or until vegetables are tender crisp. Remove mixture from wok and keep warm.
  • 2. Add remaining canola oil to wok. Sauté garlic and ginger for 1 minute. Stir in black bean sauce and heat through. Add chicken stock and pepper; simmer 3-4 minutes. Combine cornstarch and cooking wine; add to sauce, stir and cook until thickened.
  • 3. Add meat and vegetables back into wok. Stir to combine mixture with sauce. Garnish with chopped green onions. Serve with rice noodles, whole wheat noodles or steamed brown rice.


8 servings


1 cup (250 mL)


Per Serving

Lipides7 g
Gras saturés1.5 g
Cholestérol35 mg
Glucides10 g
Fibres2 g
Protéines14 g
Sodium150 mg