Dinner · Chinese · 15 min
Pork and Cabbage Stir-Fry with Black Bean Sauce (Zhe Jiang Zhu Rou Dun Bai Cai)
- Calories
- 827
- Protein
- 45g
- Carbs
- 82g
- Fat
- 35g
Ingredients
- 6 oz (170 g) Pork tenderloin, thinly sliced
- 3 cups (250 g) Napa cabbage, thinly sliced
- 3 Scallions, white and green parts separated, sliced
- 2 cloves Garlic, minced
- 1 tsp Ginger, minced
- 1 tbsp Fermented black beans, rinsed and roughly chopped
- 2 tbsp Soy sauce (or tamari for gluten-free)
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp Cornstarch
- 1 tsp Sesame oil
- 1 tbsp Neutral cooking oil (e.g., canola, grapeseed)
- 1 cup (195 g) Cooked brown rice (for serving)
Method
- 01In a small bowl, whisk together soy sauce, Shaoxing wine, and cornstarch. Set aside.
- 02Heat a wok or large skillet over high heat until smoking slightly. Add 1/2 tbsp of the neutral oil and swirl to coat.
- 03Add the thinly sliced pork to the hot wok in a single layer. Sear for 1-2 minutes per side until browned, then remove and set aside.
- 04Add the remaining 1/2 tbsp of neutral oil to the wok. Add the white parts of the scallions, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
- 05Add the fermented black beans and stir-fry for another 30 seconds.
- 06Add the Napa cabbage to the wok and stir-fry for 2-3 minutes until slightly wilted but still crisp-tender.
- 07Return the seared pork to the wok. Pour the soy sauce mixture over everything and stir-fry for 1-2 minutes, until the sauce thickens and coats the ingredients.
- 08Stir in the green parts of the scallions and the sesame oil. Toss to combine.
- 09Serve immediately over hot cooked brown rice.
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