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Sunday, May 6, 2012

Noodles with Pork and Black Bean Sauce

 
From the kitchen of One Perfect Bite...Necessity is often the mother of invention, at least in my kitchen. The first time I made these noodles it was to use the last bits of a black bean sauce that had outworn its welcome in my refrigerator. While I should have been more creative and used it  for a non-Asian type of dish, I was in a rush and wanted to get on with my evening. Lots of Asian food gets made in my kitchen because I'm always in a hurry at the end of the day. At any rate, I grabbed a notebook, pillaged the pantry and started to take notes. The note taking is a habit I develop when I was an active participant in cooking contests. One of the first lessons I learned is that memory is a fickle and can't be trusted to retain the minute details associated with recipe creation. Something, usually small, will be lost in translation and a second stab at a once stellar dish will be quite humdrum. So, the first items I grab when I'm creating are a pencil and my notebook. This recipe came together quickly and the only tricky aspect was getting the right balance between the bean and oyster sauce. All of the ingredients used to make these noodles can be found in large grocery stores, so, I think those of you who are so inclined will be able to make them without a hassle or ingredient search. This is a fast and easy recipe and if you like the flavor of black beans I know you will enjoy the noodles. Here's the recipe.

Noodles with Pork and Black Bean Sauce...from the kitchen of One Perfect Bite

Ingredients:
Sauce
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons black bean sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or sherry
1 tablespoon sugar
Pepper to taste
Stir-Fry
2 tablespoon vegetable oil
3/4 pound pork tenderloin cut into thin strips
1/2 cup diced onion
1 cup diced red bell pepper
1 teaspoon minced garlic
2 small bok choy or a few cabbage leaves chopped
12 ounces hot cooked Chinese egg noodles or linguine

Directions:
1) To make sauce: Combine cornstarch, chicken broth, black bean sauce, oyster sauce, soy sauce, rice wine and sugar in a small bowl. Stir until sauce is smooth.
2)  Heat a wok or large skillet pan  until hot. Add  oil and swirl to coat sides of pan. Add pork and cook until no longer pink, about 3 to 4 minutes. Transfer to a plate. Add onions, bell pepper and garlic to wok and cook until vegetables are crisp tender and fragrant, about 3 minutes. Return pork to pan. Stir in bok choy and toss ingredients to mix. Stir in reserved sauce and cook until it thickens. Place noodles in a bowl and top with pork and black bean mixture. Serve immediately. Yield: 4 servings.







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20 comments:

bellini said...

Asian food is sometimes intimidating but as you mentioned everything is readily available not only in our grocers but in my pantry to make this dish.

What's Baking?? said...

Delicious looking noodles, Mary. Good choice.

Pegasuslegend said...

My my doesnt this look fresh and fabulous! nice one and healthy too!

Big Dude said...

You can tell you're a serious cook when even your quick throw together dishes are so very good.

Tracy Wood said...

Oh! I love that you were in cooking contests! You must have nerves of steel to be able to keep your cool under pressure like that! I make lots of Asian food at home, but black bean sauce is an ingredient that I have never used.

Tanna at The Brick Street Bungalow said...

Even though it is early, breakfast time right now, I'd love a big dish of this! Yum. blessings ~ tanna

Judy@SavoringToday said...

I have done that more than once--made a meal to use up the last of something needing to surrender its space in the fridge--inspiration comes in various forms. :) This looks quite tasty!

Pondside said...

We went out, one night this week, to a local landmark - Ming's in Victoria. The food is always delicious, and this is where I was introduced to black bean sauce.
I smiled when I read about the challenge of replicating a recipe that is made up on the spur of the moment. I've done that often and wished I'd kept a record!

Lenia said...

Such a lovely,yuumy and colorful dish!Blessings,dear!

Martha said...

I agree on the memory being a fickle thing! I too jot things down as I go because I'm sure to wish I had if I don't.

Claudia said...

You have convinced me that I need a life that allows for leftover black bean sauce. Tasty, healthy, quick. I am willing your pantry to Minnesota.

Chris and Amy said...

We could totally go for some of those noodles right now. Thanks for the idea on the black bean sauce!

Suzi said...

This looks fantastic and and colorful. Love tat sauce too. I am going to have to use your tip when creating recipes. Keep pen and paper handy because you are right it is so easy to forget an ingredient. Thanks.

GLENDA CHILDERS said...

Yum.

Just returned from 10 days in Seattle. Trying to catch up.

Karen (Back Road Journal) said...

I love Asian flavors and really like the sound of this pork stir fry.

Annie said...

Mary, this dish sounds delicious.

tender b. said...

The sauce combo sounds really good, especially when paired with those noodles.

Au and Target said...

If you ever come to Kuala Lumpur, Mary, I'll take you out for a real slap-up Chinese dinner. You'd love it!

Jenn said...

I see a lot of recipes with black bean sauce and I have still yet to try one.... this one may be the one!!

France@beyondthepeel said...

I've been craving Asian dishes lately but lack some of the staples in my house to make them on a whim. I'm going to have to get that sorted out because the craving is getting worse. :)

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