Jing Jiang Rou Si - Chinese Black Bean Pork Stir-Fry

Ingredients

• 500g (1.1 lb) pork tenderloin, thinly sliced 500g (1.1 lb) pork tenderloin, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fermented black beans, rinsed and mashed 2 tablespoons fermented black beans, rinsed and mashed
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon sesame oil 1/2 teaspoon sesame oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 12g (Sugar: 6g)
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a wok or large skillet, heat the vegetable oil over high heat.
2. 2.
   Add the pork slices and stir-fry until they are lightly browned and cooked through. Remove the pork from the wok and set aside.
3. 3.
   In the same wok, add the minced garlic and stir-fry for about 30 seconds until fragrant.
4. 4.
   Add the mashed black beans and stir-fry for another 1-2 minutes.
5. 5.
   Add the bell peppers to the wok and stir-fry for 2-3 minutes until they are slightly softened.
6. 6.
   Return the cooked pork to the wok and mix well with the bell peppers.
7. 7.
   In a small bowl, combine the soy sauce, oyster sauce, hoisin sauce, Shaoxing wine, sugar, and sesame oil. Stir until well combined.
8. 8.
   Pour the sauce mixture over the pork and bell peppers. Stir-fry for an additional 2-3 minutes until everything is evenly coated and heated through.
9. 9.
   Garnish with fresh cilantro and serve hot with steamed rice.

Treat your ingredients with care...

• Pork tenderloin — For the most tender results, slice the pork against the grain into thin strips.
• Fermented black beans — Rinse the black beans thoroughly to remove excess salt before mashing them.
• Shaoxing wine — If you don't have Shaoxing wine, you can substitute it with dry sherry.

Tips & Tricks

• For a spicier kick, add some sliced chili peppers or chili flakes to the stir-fry.
• If you prefer a thicker sauce, you can mix 1 teaspoon of cornstarch with 2 teaspoons of water and add it to the sauce mixture.
• Customize the dish by adding other vegetables such as mushrooms, snow peas, or baby corn.
• For a healthier option, use lean pork loin instead of pork tenderloin.
• To save time, you can prepare the black bean sauce in advance and store it in the refrigerator for up to a week.

Serving advice

Serve the Jing Jiang Rou Si hot over steamed rice for a satisfying and complete meal. Garnish with fresh cilantro to add a pop of color and freshness.

Presentation advice

Arrange the colorful bell peppers and tender pork slices on a serving platter, allowing the vibrant colors to shine through. Drizzle the sauce over the top and garnish with a sprinkle of fresh cilantro for an appealing presentation.