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.
1 cup (250 mL)
|Total Fat||7 g|
|Saturated Fat||1.5 g|
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