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Course

Preparation

Diets

DIY

Source: CanolaInfo Test Kitchen | Category: Sauté/Stir-Frying, Heart-Smart

Pork Stir-Fry with Black Bean Sauce

Flavored with garlic, ginger and black bean sauce, this dish has extra flavor.

Pork Stir-Fry with Black Bean Sauce recipe made with canola oil

Ingredients

  • 2 Tbsp canola oil, divided 30 mL
  • 1 lb boneless pork leg or loin, cut into strips 500 g
  • 1 large carrot, thinly sliced diagonally
  • 1 red pepper, cut into strips
  • 1 yellow pepper, cut into strips
  • 2 celery stalks, cut into strips
  • 1 onion, cut into wedges
  • 2 cloves garlic, chopped
  • 1 Tbsp fresh ginger, chopped 15 mL
  • 2 Tbsp black bean sauce 30 mL
  • 2 1/2 cups low-sodium chicken stock 625 mL
  • 1/4 tsp pepper 1 mL
  • 2 1/2 Tbsp cornstarch 37 mL
  • 2 Tbsp cooking wine or dry sherry 30 mL
  • 2 green onions, chopped
2 Tbsp canola oil, divided boneless pork leg or loin, cut into strips1 large carrot, thinly sliced diagonally1 red pepper, cut into strips1 yellow pepper, cut into strips2 celery stalks, cut into strips1 onion, cut into wedges2 cloves garlic, chopped1 Tbsp fresh ginger, chopped2 Tbsp black bean sauce2 1/2 cups low-sodium chicken stock1/4 tsp pepper2 1/2 Tbsp cornstarch2 Tbsp cooking wine or dry sherryreen onions, chopped

Instructions

  • 1. In wok or large skillet, heat 1 Tbsp (15 mL) canola oil over medium-high heat. Add pork strips and stir-fry until browned; remove and keep warm. Add carrots and cook 2 minutes. Add peppers, celery and onion; cook 3 minutes or until vegetables are tender crisp. Remove mixture from wok and keep warm.
  • 2. Add remaining canola oil to wok. Sauté garlic and ginger for 1 minute. Stir in black bean sauce and heat through. Add chicken stock and pepper; simmer 3-4 minutes. Combine cornstarch and cooking wine; add to sauce, stir and cook until thickened.
  • 3. Add meat and vegetables back into wok. Stir to combine mixture with sauce. Garnish with chopped green onions. Serve with rice noodles, whole wheat noodles or steamed brown rice.

Yield

8 servings

serving size

1 cup (250 mL)

nutritional analysis

Per Serving

Calories160
Total Fat7 g
Saturated Fat1.5 g
Cholesterol35 mg
Carbohydrates10 g
Fiber2 g
Protein14 g
Sodium150 mg

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