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Prep 15 mins
Cook 10 mins
"Black bean sauce is a traditional Chinese blend of soybeans and special spices. Its unique aroma complements both meat and vegetables, making a rich and robust sauce that is great for steaming and stir-frying." Ethnic Cuisine.
- 8 tablespoons vegetable oil or 8 tablespoons peanut oil
- 4 ounces rice vermicelli
- 4 pieces pork belly (side pork)
- 1 red onion, sliced
- 2 garlic cloves, chopped
- 1 inch fresh gingerroot, thinly sliced
- 1 large fresh red chile, seeded and chopped
- 4 ounces baby corn, halved lengthwise
- 1 red bell pepper, seeded and sliced
- 6 ounces broccoli, cut into florets
- 1 (5 1/2 ounce) jar black bean sauce
- 2⁄3 cup fresh bean sprout
- heat the oil in a preheated wok or large skillet over high heat. Add the rice noodles, in batches, and cook for 30 seconds, or until crisp and puffed up. Remove with tongs, then drain on paper towels and set aside. Discard all but 2 tablespoons of the oil.
- Add the pork, onion, garlic, ginger, and chili to the wok or skillet and stir-fry for 4-5 minutes, or until the meat is well browned all over.
- Add the baby corn, red bell pepper, and broccoli and stir-fry for 3-4 minutes, or until the vegetables are just tender. Stir in the black bean sauce and bean sprouts and cook, stirring, for an additional 2-3 minutes. Serve immediately, topped with the crispy noodles.