chinesecantoneseporkketostir-fryweeknightblack-beans

豉椒炒肉片

Name: 豉椒炒肉片
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250 g pork loin, thinly sliced; 10 ml light soy sauce; 10 ml Shaoxing wine; 5 g cornstarch; 5 ml neutral oil; 20 g fermented black beans, rinsed and lightly crushed; 10 g garlic, finely chopped; 10 g ginger, finely chopped; 10 ml light soy sauce; 5 ml dark soy sauce; 30 ml water; 1 g white pepper; 120 g green bell pepper, sliced; 20 g spring onion, cut into 4 cm lengths; 15 ml neutral oil; 5 ml toasted sesame oil

This quick Cantonese stir-fry pairs tender slices of pork with punchy fermented black beans, ginger, garlic, and crisp green pepper. The sauce is salty, savoury, and intensely fragrant, with just enough gloss to cling to every bite.

15 min

2 servings

321 kcal

Chinese

Ingredients

Pork marinade

250 gpork loin, thinly sliced
10 mllight soy sauce
10 mlShaoxing wine
5 gcornstarch
5 mlneutral oil

Black bean stir-fry sauce

20 gfermented black beans, rinsed and lightly crushed
10 ggarlic, finely chopped
10 gginger, finely chopped
10 mllight soy sauce
5 mldark soy sauce
30 mlwater
1 gwhite pepper

Vegetables and wok

120 ggreen bell pepper, sliced
20 gspring onion, cut into 4 cm lengths
15 mlneutral oil
5 mltoasted sesame oil

Instructions

1
Slice the pork as thinly as possible across the grain for tenderness. In a bowl, mix the pork with light soy sauce, Shaoxing wine, cornstarch, and neutral oil until the slices are evenly coated and slightly tacky; this quick marinade helps the meat stay juicy during the fast stir-fry.
2
In a small bowl, combine the fermented black beans, garlic, ginger, light soy sauce, dark soy sauce, water, and white pepper. Crushing some of the beans releases more flavour and helps them coat the pork evenly.
3
Heat a wok or large frying pan over high heat until very hot, then add the neutral oil. Add the marinated pork in a single layer and sear for 1-2 minutes without stirring too much at first, so it colours lightly instead of steaming. Stir-fry just until the slices are mostly cooked but still slightly pink in spots, then remove to a plate.
4
Add the green bell pepper and spring onion to the same wok and stir-fry for about 1 minute, keeping the heat high so the pepper stays crisp and bright rather than turning soft.
5
Pour in the black bean stir-fry sauce and cook for 20-30 seconds until fragrant. Return the pork and any juices to the wok, then toss for 1-2 minutes until the pork is fully cooked and coated in the glossy sauce. Finish with toasted sesame oil just before turning off the heat. The pork should be just cooked through and still tender.
6
Serve immediately while hot. For a keto meal, enjoy as is or alongside lightly stir-fried leafy greens instead of rice.

Nutrition per serving

321 kcal

Calories

31g

Protein

Carbs

18g

Fat

Fiber

Notes

•Ask the butcher to slice the pork thinly, or place it in the freezer for 20 minutes first to make slicing easier.
•If you prefer more heat, add a little fresh chilli with the garlic and ginger, but the classic green pepper version is usually aromatic rather than spicy.
•Fermented black beans are salty, so taste before adding any extra soy sauce.
•A very hot pan is the key beginner technique here: cook in batches if your pan is small to avoid overcrowding.

Background

Black bean stir-fries are a classic part of Cantonese home cooking and restaurant cuisine, built around the deep savoury flavour of fermented black soybeans. Pairing them with pork and peppers is especially common in southern Chinese cooking, where quick wok cooking preserves the freshness of the ingredients while creating a rich, aromatic sauce.

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