Make chef Ken Hom's comforting Asian soup. "Pork goes particularly well with black beans, the salty and pungent flavour of which is so distinctively southern Chinese. This simple, homely, stir-fried dish is one I often ate as a child. Sometimes my mother would vary the taste by adding an extra spicy touch of chili bean sauce. It is very quick to cook and goes well with plain rice and any stir-fried vegetables."
1 lb. lean pork
1-1/2 tbsp peanut or vegetable oil
1-1/2 tbsp black beans, coarsely chopped
1 tbsp finely chopped garlic
3 tbsp finely chopped green onions
1 tbsp chopped shallots
1-1/2 tbsp light soy sauce
1 tsp sugar
1 tbsp chicken stock or water
1 tbsp sesame oil
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp light soy sauce
2 tsp sesame oil
1 tsp cornstarch
Chopped green onions for garnish
Step 1: Cut the pork into thin slices 2" long. Put the slices into a small bowl and mix them well with the marinade ingredients. Let them marinate for about 20 minutes.
Step 2: Heat a wok or large skillet until it is hot. Add half the oil, and when it is very hot and almost smoking, lift the pork out of the marinade with a slotted spoon, put it into the wok and quickly stir-fry it for about 2-3 minutes. Transfer it to a bowl.
Step 3: Wipe the wok clean, reheat it and add the rest of the oil. Then quickly add the black beans, garlic, green onions and shallots. A few seconds later add the soy sauce, sugar, chicken stock and sesame oil. Bring to a boil, then return the pork to the wok or skillet and stir-fry for another 5 minutes. Turn everything onto a platter and serve at once.
See more recipes by Ken Hom.
Reprinted with permission from Ken Hom's Complete Chinese Cookbook (2011 Firefly Books).