Noodles and Rice

Shredded Pork with Black Beans and Peppers

by Stef on November 10th, 2005

1 3/4-1 lb. pork tenderloin, sliced into 3-inch x 1/2-inch pieces
2 green onions/scallions, cut into 3-inch lengths
1 teaspoon sesame oil
2 tablespoons soy sauce
3 tablespoons canola oil, divided use
1 bell pepper (any color, I used orange here), julienned
1 hot pepper (I like to use a semi-hot pepper here, but you can use hotter peppers if you like), julienned
1/2 teaspoon salt
2 tablespoons minced garlic
1/2 cup fermented black beans, rinsed thoroughly
1 teaspoon sugar

Marinate pork in scallions, sesame oil, and soy sauce, 30 minutes to 1 hour.

Heat 1 tablespoon of the oil in a wok or large skillet over high heat. Add peppers and stir-fry 30 seconds. Add salt and continue to stir-fry a couple more minutes. Remove peppers and set aside. Add 2 tablespoons oil and garlic to the skillet, stir-frying for 15 seconds. Add black beans and sugar and stir-fry for a minute. Add pork mixture and peppers, and stir-fry 3-5 more minutes or until pork is thoroughly cooked. Serves 4-6.

Adapted from Mrs. Chiang’s Szechwan Cookbook

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