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Cook'n with Betty Crocker 
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Stir-Fried Pork with Salted Black Beans |
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Serves: 4 Print this Recipe1 pound boneless pork loin or leg 1/2 teaspoon salt 1/8 teaspoon white peppers 1 tablespoon cornstarch 1/4 cup salted black beans 5 stalks celery 2 green onions (with tops) 1 tablespoon cornstarch 1 teaspoon sugar 1 tablespoon cold water 3 tablespoons vegetable oil 2 tablespoons vegetable oil 2 teaspoons finely chopped garlic 1/2 cup chicken broth (see Soups: Chicken Broth) Trim fat from pork loin; cut pork with grain into 2 x 1-inch strips. Cut strips across grain into 1/8-inch slices. Toss pork, salt and white pepper in medium bowl. Let stand 10 minutes; toss with 1 tablespoon cornstarch. Cover and refrigerate 30 minutes. Place beans in bowl; cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water; drain well. Cut celery diagonally into 1/4-inch slices. Cut green onions diagonally into 1-inch pieces. Mix 1 tablespoon cornstarch, the sugar and water. Heat wok until very hot. Add 3 tablespoons vegetable oil; tilt wok to coat side. Add pork; stir-fry 2 minutes or until pork is no longer pink. Remove pork from wok. Add 2 tablespoons vegetable oil; the beans, celery and garlic; stir-fry 30 seconds. Add broth; cover and heat to boiling. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened. Add pork and green onions; cook and stir 1 minute. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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