Pork and Enoki Mushroom in a Black Bean Sauce

    45 minutes

    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.

    3 people made this

    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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