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Pork, spring green & black bean stir-fry
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Total Time:
15 minutes
Find fermented black beans for an umami-packed meal.
Ingredients:
  • 2 tablespoons shaoxing wine or dry sherry
  • 1 tablespoon light soy sauce plus extra to serve
  • 1 teaspoon caster sugar
  • 2 teaspoons cornflour
  • 4 x 100 g higher-welfare pork shoulder steaks
  • 2 cloves of garlic
  • 5cm piece of ginger
  • 1 bird's-eye chilli
  • 5 spring onions
  • 400 g spring green vegetables, such as asparagus, tenderstem or purple sprouting broccoli, mange tout, sugar snap peas
  • 1 tablespoon fermented black beans
  • 2 tablespoons groundnut oil
Instructions:
  • Combine shaoxing wine or sherry, soy sauce, sugar, and cornflour in a bowl at least 30 minutes ahead or the night before cooking. Slice the pork, toss in the marinade, then cover and refrigerate if marinating for over 30 minutes. Chop garlic, ginger, chili, and spring onions finely. Cut green vegetables into 4cm lengths. Rinse black beans. Heat oil in a smoking hot wok. Drain pork (keeping marinade) and stir-fry for 1 minute. Add garlic, chili, and ginger; cook for 1 more minute. Add greens, spring onions, black beans, and reserved marinade, stir-fry on high heat until veggies slightly soften. Add water if needed. Serve over steamed or sticky rice with extra soy sauce, if desired.

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