Pork stir-fry with black bean saucePrint

Flavoured with garlic, ginger and black bean sauce, this Chinese dish is good with rice noodles, whole wheat noodles or steamed brown rice.

Recipe and photo provided by CanolaInfo.org

6 servings / 22 min
Prep 10 min / Cook 12 min


  • 2 tbsp (25 mL) canola oil, divided
  • 1 lb (500 g) boneless pork loin, cut into strips
  • 1 large carrot, thinly sliced diagonally
  • 1 red pepper, cut into strips
  • 1 yellow pepper, cut into strips
  • 2 celery stalks, cut into strips
  • 1 onion, cut into wedges
  • 2 cloves garlic, chopped
  • 1 tbsp (15 mL) fresh ginger, chopped
  • 2 tbsp (25 mL) black bean sauce
  • 2 1/2 cups (625 mL) low-sodium chicken stock
  • 1/4 tsp (1 mL) pepper
  • 2 1/2 tbsp (37 mL) cornstarch
  • 2 tbsp (25 mL) cooking wine or dry sherry
  • 2 green onions, chopped


  1. In wok or large skillet, heat 1 tbsp (15 mL) canola oil over medium-high heat. Add pork strips and stir-fry until browned; remove and keep warm. Add carrots and cook 2 minutes. Add peppers, celery and onion; cook 3 minutes or until vegetables are tender crisp. Remove mixture from wok and keep warm.
  2. Add remaining canola oil to wok. Sauté garlic and ginger for 1 minute. Stir in black bean sauce and heat through. Add chicken stock and pepper; simmer 3-4 minutes. Combine cornstarch and cooking wine; add to sauce, stir and cook until thickened.
  3. Add meat and vegetables back into wok. Stir to combine mixture with sauce. Garnish with chopped green onions.