Pork stir-fry with black bean sauce

Flavoured with garlic, ginger and black bean sauce, this Chinese dish is good with rice noodles, whole wheat noodles or steamed brown rice.
Recipe and photo provided by CanolaInfo.org
210 cal Serves 6
Prep time 0h 10m
Cook time 0h 12m
Total time 0h 22m
Skillet with sliced pork, peppers, celery, carry and black bean sauce



  1. Step 1

    In wok or large skillet, heat 1 tbsp (15 mL) canola oil over medium-high heat. Add pork strips and stir-fry until browned; remove and keep warm. Add carrots and cook 2 minutes. Add peppers, celery and onion; cook 3 minutes or until vegetables are tender crisp. Remove mixture from wok and keep warm.
  2. Step 2

    Add remaining canola oil to wok. Sauté garlic and ginger for 1 minute. Stir in black bean sauce and heat through. Add chicken stock and pepper; simmer 3-4 minutes. Combine cornstarch and cooking wine; add to sauce, stir and cook until thickened.
  3. Step 3

    Add meat and vegetables back into wok. Stir to combine mixture with sauce. Garnish with chopped green onions.

Nutritional information

Per serving (1 1/3 cup / 325 ml)

18 g
200 mg
553 g
Total fat
9 g
Saturated fat
1 g
50 mg
13 g
2 g
4 g
Added sugars
0 g