Tender Stir-Fried Pork
with Cashews and Black Bean Sauce
Black bean sauce is the foundation of many Chinese- Sichuan dishes. Its savoury and salty flavour adds an instant boost to quick stir-fries! Roasted cashews add a crunchy kick to this dish.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Filet de porc
2 pièce(s)
Poivron vert
285 g
Carotte
56 g
Noix de cajou
(Contient Noix, Arachides)
30 g
Gingembre
2 pièce(s)
Oignons verts
227 g
Riz basmati
¼ tasse(s)
Sauce aux haricots noirs
(Contient Soya, Gluten)
2 cs
Fécule de maïs
(Contient Sulfites)
Pas inclus dans votre livraison
2 cc
Sucre*
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Prep: Wash and dry all produce. Bring 2 cups salted water in a medium pot to a boil. Core, then thinly slice the green peppers. Peel, then grate 1 tbsp ginger. Thinly slice the green onions. Cut the pork into thin strips (stack some pork pieces together to cut a lot at the same time!)
Cook the rice: Add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 10-12 min.
Brown the pork: Meanwhile, in a medium bowl, toss the pork with 1 tbsp cornstarch. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then half the pork. Cook the slices until browned, 1-2 min on each side. Transfer to a plate, and repeat with remaining pork. (TIP: Cooking in batches prevents overcrowding the pan, which will stew your meat rather than brown it.)
Cook the veggies: Reduce the heat to medium. Add another drizzle of oil to the pan. Add the peppers and ginger. Cook, stirring often, until the peppers are tender, 3-4 min. Add the carrot, green onion and pork. Stir until everything is warmed through, 1-2 min.
Make the black bean sauce: In a small bowl, mix the remaining cornstarch with 1/2 cup cold water (TIP: Use cold water, not warm or hot!) Add the sugar, black bean sauce and cornstarch-mixture to the veggies. Stir until saucy, 30 sec.
Finish and serve: Serve the black bean stir fry over rice, then sprinkle with cashews. Enjoy!
INGREDIENT TIP: A cornstarch-water mixture is called a "slurry". Always mix with COLD water to prevent clumping. Adding a slurry to a recipe is a cooking technique that helps to thicken sauces!