Stir-fried Green Beans with Shredded Pork in Fermented Black Bean Sauce
Blistered green beans tumble with soy-marinated pork strips, minced garlic, and a fragrant duo of fermented black bean and chili-bean pastes. Cantonese home-style flavors: deeply savory, gently spicy, and studded with charred bean sweetness.
Instructions
- 1
Cut the pork into strips, add 1/2 tablespoon of light soy sauce, 1/3 teaspoon of pepper, and 1 teaspoon of cornstarch, and mix evenly to marinate.
- 2
Cut the green beans into sections, wash and drain them, stir-fry in oil, then remove.
- 3
Heat the wok, add some oil, pour in the strips of meat, and stir-fry until just cooked through;
- 4
Push the meat to one side, let the oil in the pan flow to the other side, add the chopped garlic, 1 teaspoon of Doubanjiang, 1 teaspoon of Douchi sauce, stir a few times with a spatula, and stir-fry the sauces.
- 5
Pour in the green beans, add 1/2 teaspoon of sugar and 1/2 tablespoon of white liquor, mix evenly, and it can be served.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Main Ingredients
- Pork150 g
- Green beans200g
- baijiu1/2 tbsp
Seasonings
- light soy sauce1/2 tbsp
- Black pepper1/3 tsp
- Cornstarch1 tsp
- Doubanjiang1 tsp
- Fermented soybean paste1 tsp
- white sugar1/2 tsp
Auxiliary Ingredients
- Garlic2 clove