Pork and Chili Bean Sauce Stir-fry Recipe
In this pork and chili bean sauce stir-fry recipe, both the pork and the black mushroom are fully falvored, and soft in texture, I bet you might love it.
Prep time: 20 minutes
Cook time: 5 minutes
Utensils:
Wok, serving plate.
Serves 2
Ingredients:
300 g / 10 oz. pork, cut into slices
3 tbsps. chili bean sauce
5 dried black mushrooms, soften by soaking in warm water for 15 minutes.
1 cup chicken stock
4 slices ginger
1 stalk scallion, chop into sections
3 garlic cloves, sliced
2 tbsps. vegetable oil for stir-frying
Seasonings:
1 tsp. white sugar
1 tbsp. rice wine, or dry sherry
1 tsp. chicken essence
1 tbsp. light soy sauce
1 tsp. salt, or to taste
Directions:
1. Preheat a wok over high heat for about 30 seconds before adding 2 tbsps. vegetable oil, heat until hot, stir fry pork slices until white, add scallion, ginger, garlic, 3 tbsps. chili bean sauce, and 1 tbsp. rice wine, stir over medium heat for 30 seconds.
2. Add mushroom and 1/2-1 cup chicken stock, continue to cook for about 2 minutes.
3. At the last minute of cooking, swirl into all the other seasonings, stir briefly to mix everything well.
4. Remove from the heat to a plate, serve hot then.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 29.7 g |
| Total fat: 44.1 g |
| Carbohydrate: 6.15 g |
| Calories: 540 kcal |
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