Easy Bean and Pork Stir Fry
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Course
Main Course
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Cuisine
Asian-American Fusion
Easy Bean and Pork Stir Fry
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This Easy Bean and Pork Stir Fry recipe with noodles or rice, ground pork, garlic, ginger, green beans or any vegetable and an amazing pork stir fry sauce!
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Ingredients
Easy Bean and Pork Stir Fry
- 1 pound ground chicken, ground turkey, ground beef, ground pork, or, ground sausage
- ½ teaspoon sugar
- ¼ cup rice vinegar
- 1 cup black bean garlic sauce
- 2 tblsp cornstarch
- 2 - 3 tblsp olive oil or another vegetable oil
- 4 green onions, thinly sliced, white and green parts separated
- 1 tblsp garlic, minced
- 2 tblsp ginger, minced
- 2 cups green beans, fresh, trimmed, cut or about ½ pound
Ingredients in Black Bean Garlic Sauce
- 1 cup grapeseed oil or canola oil
- ⅓ cup Fermented Black Beans, chopped
- ½ cup peeled and minced fresh Garlic
- 2 bunches white and green parts scallions, thinly sliced
- 1 tablespoon sambal oelek or hot red pepper sauce
- ½ cup shaoxing cooking wine or dry sherry
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- Chinese Whole Dried Red Chiles, chopped or ground to taste (similar to cayenne pepper)
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Instructions
Easy Bean and Pork Stir Fry
- Prepare rice or noodles according to package directions. Set aside.
- In a bowl combine black bean sauce, cornstarch, sugar, vinegar and ¾ cup of water. Stir and set aside.
- In a large skillet, over medium heat, crumble and cook pork, or whichever ground meat you are using, until no longer pink. Remove and drain. Set aside.
- Heat oil in the same skillet, over medium heat, until a drop of water flicked in the oil dances.
- Add white parts of green onions, garlic and ginger.
- Stir with a wooden spoon for 1 minute.
- Add green beans and stir for 3 to 4 minutes.
- Add pork and black bean sauce mixture and stir for about 3 minutes.
- Add remaining green onions and stir for 1 minute.
- Serve over rice or noodles. Enjoy!
How to make Black Bean Sauce with Garlic
- Heat a wok or large sauté pan over high heat.
- Get out all of your ingredients and make sure they are measured and ready to go. This recipe happens quickly and it is so much easier if you are ready.
- Add ¼ cup of the oil and swirl to coat the pan.
- Add the beans, garlic, ginger, and scallions, and stir-fry until the mixture has softened, 2 to 3 minutes.
- Stir constantly.
- Add the sambal oelek and wine, decrease the heat to medium, and cook until the mixture is reduced by three quarters, 2 to 3 minutes.
- Last, add the salt and pepper.
- Remove the mixture from the heat and allow it to cool.
- Transfer half of the mixture to a blender and purée it at high speed while adding the remaining ¾ cup of oil.
- Stir the purée back into the remaining mixture and cool completely.
- Use or store.Lasts 2 weeks, refrigerated.
Notes
- [nutrition-label]
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