Black bean sauce is a classic flavour in Chinese cuisine. It is actually quite simple to make as there are jars of black bean sauce available at many grocery stores. I often make this along with a stir fried vegetable dish and steamed rice. The pork tenderloin used is lean and tender and is complimented by adding one or two veggies. I used onion and bell pepper today but you could also add bok choy, broccoli, snow peas, green beans and so much more!
- 1 tbsp olive oil
- 1 onion , sliced
- 1 bell pepper , sliced
- 3 garlic cloves , minced
- 1 tbsp fresh grated ginger
- 2 pounds pork tenderloin
- 3 tbsp black bean sauce
- 1 tsp dried red chilies or chili paste
- 2 tsp corn starch
- Heat oil in a wok or frypan. Add onion, pepper, garlic and ginger. Cook for a few minutes, stirring often.
- Stir in the pork. Cook until the pork is no longer pink, about 10 minutes.
- Add the black bean sauce and chilies and cook for another few minutes.
- Mix the corn starch with a little water. Add it to the pan and stir to thicken the sauce. Remove from the heat and serve with rice