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.
tonytsang
3 people made this
Ingredients
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
Directions
Preparation:15min ›
Cook:15min ›
Extra time:15min marinating ›
Ready in:45min
- Make a marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the pork, let marinate for 15 minutes.
- Heat a frying pan with oil over high heat. Stir fry the shallots and garlic until aromatic and brown; about 2-3 minutes.
- Add the pork and stir fry until cooked through; about 3-5 minutes. Set aside.
- 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.
- Add the baby corn and water chestnuts then stir for 1 minute.
- Add the pork and enoki mushrooms and stir fry for an additional 1-2 minutes.
- Sprinkle over the black bean garlic sauce, oyster sauce, sugar, chilli oil and 1-2 tablespoons of water. Stir to combine.
- Garnish with a few sliced spring onions, if desired.
Ingredients
Black bean garlic sauce and hot chilli oil can be found in Asian speciality shops.
