Pork and Enoki Mushroom in a Black Bean Sauce

Pork and Enoki Mushroom in a Black Bean Sauce


2 people made this

Pork and black bean has been a staple dish takeaway for me but this recipe brings it to a whole new level with the use of Enoki mushrooms. Perfect for any Chinese food lover.


Serves: 3 

  • 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
  • 1-2 tablespoons cornflour mixed in 1 tablespoon water
  • 1 tablespoons oil
  • 1 shallot, sliced
  • 1 tablespoon diced garlic
  • 450g pork, sliced
  • 1 tablespoons oil
  • 1 medium onion, sliced
  • 8 baby corn, diced (optional)
  • 1/2 (225g) tin water chestnuts, diced (optional)
  • 150g enoki mushrooms, cleaned, bottom removed
  • 2 tablespoons black bean garlic sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon sugar
  • 2 teaspoons hot chilli oil
  • 1 spring onion, sliced

Preparation:15min  ›  Cook:15min  ›  Extra time:15min marinating  ›  Ready in:45min 

  1. Make a marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the pork, let marinate for 15 minutes.
  2. Heat a frying pan with oil over high heat. Stir fry the shallots and garlic until aromatic and brown; about 2-3 minutes.
  3. Add the pork and stir fry until cooked through; about 3-5 minutes. Set aside.
  4. Using the same frying pan add the oil and heat over high heat. Stir fry the onions with salt until soft; about 2-3 minutes.
  5. Add the baby corn and water chestnuts then stir for 1 minute.
  6. Add the pork and enoki mushrooms and stir fry for an additional 1-2 minutes.
  7. Sprinkle over the black bean garlic sauce, oyster sauce, sugar, chilli oil and 1-2 tablespoons of water. Stir to combine.
  8. Garnish with a few sliced spring onions, if desired.


Black bean garlic sauce and hot chilli oil can be found in Asian speciality shops.

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