Pork Stir Fry With Black Bean Sauce
|Fermented black beans/1 tablespoon black bean sauce||2 Tablespoon|
|Green onions||4 , finely chopped (White Part Only)|
|Minced fresh ginger||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Chicken stock/Low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Dry sherry/Water||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Mustard greens/Spinach||1 Pound, trimmed, rinsed, and drained|
|Peanut oil||2 Teaspoon|
|Boneless pork loin||1 Pound, cut into 1/2 inch cubes|
|Dark sesame oil||2 Teaspoon|
1 ln a small bowl, soak the beans in 2 tablespoons cold water for 10 minutes; drain and mince.
Return to the bowl, stir in the green onions, ginger, and garlic, and set aside.
In another small bowl, mix the stock, soy sauce, sherry, sugar, and cornstarch and set aside.
2 In a large saucepan of boiling water, cook the mustard greens for 2 minutes.
Drain in a colander, rinse under cold running water to stop the cooking, and drain again.
Squeeze the greens dry, then coarsely chop.
3 ln a 12 inch wok or non stick skillet, heat the peanut oil over moderately high heat until very hot but not smoking.
Add the black bean mixture and stir-fry for 1 minute.
Add the pork and stir-fry for 2 minutes or until no longer pink.
Add the greens and stock mixture and bring to a boil.
Lower the heat and simmer, covered, for 5 minutes or until the meat is tender.
Stir in the sesame oil.