{"id":53548,"date":"2024-04-18T22:17:37","date_gmt":"2024-04-18T22:17:37","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=53548"},"modified":"2024-04-18T22:31:46","modified_gmt":"2024-04-18T22:31:46","slug":"pork-with-black-bean-sauce","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2024\/04\/18\/pork-with-black-bean-sauce\/","title":{"rendered":"Pork with Black Bean Sauce"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 3 to 4<\/h4>\n<h6 style=\"text-align: center;\">Woks of Life<\/h6>\n<p>Slices of pork tenderloin with black bean sauce is a tasty combination. The dish is also flexible as you can use the vegetables of your own choice.<\/p>\n<p><strong><br \/>\nVelvet pork:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">12-16<\/span><span class=\"ingredient-name\">oz pork tenderloin<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp Shaoxing wine<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp oyster sauce<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp vegetable oil<\/span><\/li>\n<li><span class=\"quantity\">1-2<\/span><span class=\"ingredient-name\">TBS cornstarch<\/span><\/li>\n<\/ul>\n<p><strong>Sauce:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">cups beef or chicken stock<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS black bean and garlic sauce (such as Lee Kum Kee)<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS oyster sauce<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp sugar<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp dark soy sauce<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp sesame oil<\/span><\/li>\n<li><span class=\"quantity\">\u215b<\/span><span class=\"ingredient-name\">tsp ground white pepper (or to taste)<\/span><\/li>\n<\/ul>\n<p><strong>Stir Fry:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS vegetable oil<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">onion, diced <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">red bell pepper (cut into 1-inch pieces)<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">green bell pepper (cut into 1-inch pieces)<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup green beans (cut into 1-inch pieces)<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS Shaoxing wine<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup snow peas (trimmed)<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS cornstarch (mixed into a slurry with 2 TBS water)<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nVelvet pork: <\/strong><\/p>\n<p>Then add the <strong>cornstarch,<\/strong> <strong>vegetable oil<\/strong>, <strong>oyster sauce<\/strong>, and <strong>Shaoxing wine<\/strong>. Mix well and marinate the <strong>pork<\/strong> for at least 30 minutes, or even overnight if you\u2019d like to make this ahead.<\/p>\n<p><strong>Premix sauce: <\/strong><\/p>\n<p>In a liquid measuring cup, mix the <strong>stock<\/strong>, <strong>black bean garlic sauce, oyster sauce, dark soy<\/strong>\u00a0<strong>sauce, sesame oil, sugar,<\/strong> and <strong>white pepper,<\/strong> and set aside.<\/p>\n<p><strong>Stir fry: <\/strong><\/p>\n<p>Heat your wok over high heat until it starts to smoke lightly. Add 1 TBS of <strong>oil<\/strong> around the perimeter of the wok. Add the <strong>pork<\/strong> in 1 layer and sear the <strong>pork<\/strong> on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the <strong>pork<\/strong> from the wok, and set aside. Do in two batches.<\/p>\n<p>Reduce the heat to medium-high, and add the remaining 1 TBS of <strong>oil, onions,<\/strong> and <strong>bell peppers.<\/strong> Stir-fry for 1-2 minutes, until the <strong>onions<\/strong> and <strong>peppers<\/strong> have very light sear on them.<\/p>\n<p>Next, add the <strong>Shaoxing wine<\/strong> to deglaze the wok.<\/p>\n<p>Stir in the <strong>sauce mixture<\/strong>. Bring to a simmer and add the <strong>pork<\/strong> (along with any <strong>juices)<\/strong> back to the wok. Stir, then add the <strong>snow peas<\/strong>.<\/p>\n<p>Bring the contents of the wok to a simmer.<\/p>\n<p>Stir the <strong>cornstarch<\/strong> and <strong>water<\/strong> until incorporated into a <strong>slurry,<\/strong> and gradually add the <strong>slurry<\/strong> to the <strong>sauce,<\/strong> stirring constantly until the <strong>sauce<\/strong> is thickened to your liking (if it\u2019s too thick, add a splash of <strong>water<\/strong> or <strong>stock,<\/strong> if it&#8217;s too thin, add more <strong>slurry).<\/strong><\/p>\n<p>Cook until the <strong>snow peas<\/strong> are just crisp-tender.<\/p>\n<p>Serve immediately with <strong>steamed rice<\/strong>!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 3 to 4 Woks of Life Slices of pork tenderloin with black bean sauce is a tasty combination. The dish is also flexible as you can use the vegetables of your own choice. Velvet pork: 12-16oz pork tenderloin 2tsp Shaoxing wine 2tsp oyster sauce 2tsp vegetable oil 1-2TBS cornstarch Sauce: 1\u00bdcups beef or chicken stock 2TBS black bean and garlic sauce (such as Lee Kum Kee) 1TBS oyster sauce 1tsp sugar 1tsp dark soy sauce 1tsp sesame oil \u215btsp&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2024\/04\/18\/pork-with-black-bean-sauce\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":53553,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[277,355,163,186],"class_list":["post-53548","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-bell-pepper","tag-black-bean-garlic-sauce","tag-onion","tag-pork-tenderloin"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2024\/04\/PorkBlackBean4.jpg?fit=683%2C441&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53548","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=53548"}],"version-history":[{"count":3,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53548\/revisions"}],"predecessor-version":[{"id":53554,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53548\/revisions\/53554"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/53553"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=53548"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=53548"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=53548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}