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Stir-fried Pork with Black Bean Garlic Sauce

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    -

  • Cooking

    -

Lunar New Year Chinese Food Pork Dinner Lunch

What You Will Need

Ingredients

  • 450g lean pork
  • 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 garnish - sliced spring onion

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

Made with
Lee Kum Kee products

Double Deluxe Soy Sauce 150ml

Soy Sauce

Double Deluxe Soy Sauce
Black Bean Garlic Sauce 205g

Concentrated ingredient sauce

Black Bean Garlic Sauce
Pure Sesame Oil 207ml

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1. Cut the pork into thin slices 5cm (2 inch) long. Put the slices into a small bowl and mix them well with the Shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Let them marinade for about 20 minutes.
  2. Heat a wok or large frying-pan until it is hot. Add half of the oil and when it very hot and almost smoking, lift the pork out of the marinade with a slotted spoon, put it in the wok, and quickly stir-fry it for about 2-3 minutes. Then transfer to a colander set on a bowl.
  3. Wipe the wok clean, re-heat it and add the rest of the oil. Then add the spring onions and shallots. A few seconds later add the rest of the ingredients except the sesame oil. Bring the mixture to a boil and then return the pork to the wok or pan. 
  4. Stir-fry the entire mixture for another 3 minutes and then drizzle with the remaining sesame oil. Transfer onto a platter, top with spring onions and serve.