Stir Fried Twice Cooked Pork & Tofu with Black Bean

by chef@home (follow)
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This colourful, sizzly stir-fry is flavoursome. The main flavouring is black bean sauce, from fermented black soy beans.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Makes: 4 servings

250g pork belly
150g spiced firm tofu
2 garlic cloves, sliced
5cm piece ginger, sliced
1 onion, thinly sliced
1 red chilli, thinly sliced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
2 spring onions, cut into 5-cm pieces
3 tbsp black bean sauce
1/4 tsp sugar
white pepper powder
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp shaoxing rice wine
chopped spring onion, to serve
steamed rice, to serve

Steam the pork belly until cooked. Leave to cool then cut into thin slices.
Cut tofu into 5cm strips, each 1cm thick.

Heat oil in a frying pan over a medium heat, add the pork and stir-fry until the slices have curled up. Remove from pan and set aside.

Add the black bean sauce to the pan and stir-fry until fragrant.
Add ginger, garlic and chilli and sizzle for a few seconds.

Add the onion, peppers and spring onions, increase the heat to high and stir-fry until fragrant.

Season with sugar, a good pinch of pepper, rice wine and soy sauce to taste.
Return the pork into the pan, add the tofu and continue to stir-fry until hot.

Remove from the heat, stir in the sesame oil, sprinkle chopped spring onions and serve with steamed rice.

#Pork Belly
#Black Bean
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