Stir-fried Pork with Black Bean Sauce

By tulawdog

Ingredients

• pork loin or tenderloin, sliced thinly or cut into strips
• Shaoxing wine
• cornstarch
• 1-2 tomatoes, cut into wedges
• garlic cloves, as many as you like
• black bean and garlic sauce (Lee Kum Kee or other brand)

Preparation

Step 1

Marinate the pork slices/strips: Add a few spoonfuls of Shaoxing wine to the pork, just enough to moisten the pork. Mix in some cornstarch until it forms a paste with the wine. Adjust Shaoxing and cornstarch proportions to your liking.

Set aside marinating pork, about 30 minutes.

In a hot wok with hot oil, add the marinated pork pieces, tossing until they are 90% cooked. You may need to do this in batches if the wok is not large enough. Take out pork pieces and set aside.

In the same wok, heat oil. Add tomatoes and garlic and cook until fragrant, 30 seconds to 1 minute. Add a tablespoon or so of the black bean sauce. Put back pork strips into the wok. Toss around until the pork is cooked through. Adjust seasoning (you may add more black bean sauce if you wish).

Serve with plain white rice.