Prep 10 mins
Cook 1 hr 10 mins
Better than take-out, your family won't believe that you made it. It comes together really quickly although you should let the meat marinate for at least an hour. You can serve it over steamed white rice. From Williams Sonoma.
- 340.19 g pork tenderloin
- 2.46 ml baking soda
- 1.23 ml salt
- 1.23 ml sugar
- 0.59 ml white pepper
- 22.18 ml fermented black beans, well rinsed (These come in a cardboard cylinder carton and are sometimes called preserved or salted black beans)
- 14.79 ml oyster sauce
- 14.79 ml light soy sauce
- 4.92 ml sesame oil
- 4.92 ml sugar
- 4.92 ml cornstarch
- 0.59 ml white pepper
- 1 small yellow onion
- 1 small green bell pepper
- 1 small red pepper
- 29.58 ml canola oil
- 2 garlic cloves
- 2 fresh ginger, slices
- 14.79 ml chinese rice wine (you can substitute with gin or dry sherry)
- fresh fresh cilantro stem
- Cut the pork into 1-inch cubes. In a bowl, combine the pork, baking soda, salt, sugar, white pepper, and 2 tablespoons water and mix well.
- Cover and marinate in the refrigerator for at least 1 hour or for up to 3 hours.
- To make the sauce: In a bowl, stir together the black beans, oyster sauce, soy sauce, sesame oil, sugar, cornstarch, white pepper, and 1/4 cup water. set aside.
- Dice the onion. Cut the bell pepper halves into cubes. Set aside. In a wok or large saute pan over high heat, heat 1 tablespoon of the canola oil until almost smoking. Add the garlic and ginger and fry until golden brown, about 4-5 seconds. Using a slotted spoon, lift out the garlic and ginger and discard. Add the onion and bell peppers and stir-fry until just tender, about 5 minutes. Add the rice wine and deglaze the pan, stirring to scrape up any brown bits from the bottom. When the wine has nearly evaporated, transfer the vegetables to a bowl.
- Remove the pork cubes from the marinade and pat dry with paper towels. Discard the marinade. Return the pan to high heat and heat until very hot. Add the remaining 1 tablespoon oil to the hot pan. When it is hot, add the pork and stir-fry until it browns and turns opaque, about 3 minutes. Transfer the meat to a colander to drain.
- Return the pan to high heat and heat until very hot. Add the cooked vegetables, the pork and the sauce and stir-fry rapidly until the sauce thickens and the mixture is heated through, about 5 minutes.
- Transfer the pork mixture to a warmed platter, garnish with cilantro sprigs, and serve with the rice.
Just made this wow! Never thought I could make a Chinese dish that is as good as takeaway but this is. Only one thing. I got my black beans from Chinese supermarket <obviously) but remembered the checkout girl said her mum rinses them under cold water before using. I did forget this so rather salty but with the plain boiled rice it will be ok. Fab.
So delicious, and yes, better than a restaurant! I left the garlic and ginger instead of removing them. Yum!