Stir Fried Pork and Cabbage with Black Bean Sauce Recipe

Updated August 30, 2018

Fermented black beans are most at home in simple stir fries where they can add pungency and unite a few key players. This is my take on black bean sauce, less gloppy and more intensely flavored than what you'll find at your local Chinese take-out. When made with a hefty dose of black beans it's salty, sweet, and perfumed with a funk that could improve just about anything. I went with pork and cabbage: a natural pair, especially when they meet the caramelizing heat of the wok. This stir fry may not be as easy as dialing in delivery, but it's not that much harder either, and it tastes much better.

Spice Hunting: Chinese Fermented Black Soy Beans

Recipe Details

Stir Fried Pork and Cabbage with Black Bean Sauce Recipe

Active 30 mins

Total 30 mins

Serves 3 to 4 servings

Cook Mode (Keep screen awake)

Ingredients

1 pound pork tenderloin, sliced into 1/4-inch strips
1 tablespoon ginger, minced
2 large cloves garlic, minced (about 1 tablespoon)
1 1/2 tablespoons light (regular) soy sauce, divided
1/2 tablespoon dark soy sauce
2 tablespoons rice wine, divided
2 teaspoons brown sugar
1 tablespoon cornstarch, divided
2 teaspoons rice wine vinegar
2 tablespoons fermented black soy beans
1/2 head Napa cabbage, sliced 1/4 inch thick (about 3 quarts)
4 tablespoons oil, divided

Directions

Toss pork in a bowl with ginger, garlic, 1/2 tablespoon light soy sauce, dark soy sauce, 1 tablespoon rice wine, brown sugar, and 2 teaspoons cornstarch. Let sit while preparing remaining ingredients. In small bowl combine remaining soy sauce, rice wine, and cornstarch with vinegar and fermented black beans. Stir to completely dissolve cornstarch.
Heat 2 tablespoons oil in wok or large skillet over high heat until smoking. Add pork and stir fry until almost fully cooked through, 2 to 3 minutes. Stir frequently to prevent sticking. Transfer pork to plate and return wok to high heat. Add remaining oil.
When wok smokes again, add cabbage, tossing to coat with oil. When cabbage has just started to wilt and become crispy on edges (about 1 minute) return pork to wok along with reserved black bean sauce. Stir fry until cabbage is just tender and pork is cooked through, another 2-3 minutes. Salt to taste before transferring to a bowl or platter. Serve with rice and a drizzle of sriracha.

Special equipment

wok (or large sauté pan)

This Recipe Appears In

Spice Hunting: Chinese Fermented Black Soy Beans

Nutrition Facts (per serving)
319	Calories
18g	Fat
12g	Carbs
26g	Protein

Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories	319
% Daily Value*
Total Fat 18g	23%
Saturated Fat 2g	11%
Cholesterol 62mg	21%
Sodium 872mg	38%
Total Carbohydrate 12g	5%
Dietary Fiber 1g	4%
Total Sugars 2g
Protein 26g
Vitamin C 5mg	26%
Calcium 57mg	4%
Iron 2mg	13%
Potassium 609mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.