Stir-Fried Pork In Black Bean Sauce - cooking recipe

Ingredients

3/4 lb pork tenderloin
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon white pepper
Sauce
1 1/2 tablespoons fermented black beans, well rinsed (These come in a cardboard cylinder carton and are sometimes called preserved or salted black beans)
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon cornstarch
1/8 teaspoon white pepper
Stir Fry
1 small yellow onion
1/2 small green bell pepper
1/2 small red pepper
2 tablespoons canola oil
2 garlic cloves
2 fresh ginger, slices
1 tablespoon chinese rice wine (you can substitute with gin or dry sherry)
fresh fresh cilantro stem

Preparation

Cut the pork into 1-inch cubes. In a bowl, combine the pork, baking soda, salt, sugar, white pepper, and 2 tablespoons water and mix well.
Cover and marinate in the refrigerator for at least 1 hour or for up to 3 hours.
To make the sauce: In a bowl, stir together the black beans, oyster sauce, soy sauce, sesame oil, sugar, cornstarch, white pepper, and 1/4 cup water. set aside.
Dice the onion. Cut the bell pepper halves into cubes. Set aside. In a wok or large saute pan over high heat, heat 1 tablespoon of the canola oil until almost smoking. Add the garlic and ginger and fry until golden brown, about 4-5 seconds. Using a slotted spoon, lift out the garlic and ginger and discard. Add the onion and bell peppers and stir-fry until just tender, about 5 minutes. Add the rice wine and deglaze the pan, stirring to scrape up any brown bits from the bottom. When the wine has nearly evaporated, transfer the vegetables to a bowl.
Remove the pork cubes from the marinade and pat dry with paper towels. Discard the marinade. Return the pan to high heat and heat until very hot. Add the remaining 1 tablespoon oil to the hot pan. When it is hot, add the pork and stir-fry until it browns and turns opaque, about 3 minutes. Transfer the meat to a colander to drain.
Return the pan to high heat and heat until very hot. Add the cooked vegetables, the pork and the sauce and stir-fry rapidly until the sauce thickens and the mixture is heated through, about 5 minutes.
Transfer the pork mixture to a warmed platter, garnish with cilantro sprigs, and serve with the rice.