Stir-Fried Black Bean Pork with Scallions and Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork shoulder caramelized in fermented black beans and dried chilies, finished with fresh scallions for a deeply savory, spicy-sweet balance. This asian ready in about 30 minutes pairs pork shoulder, fermented black beans, dried red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (10 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice pork shoulder into 1/4-inch thick pieces. Toss with 1 tsp cornstarch and 1/4 tsp salt, then set aside.
  2. Step 2: Heat 1 tbsp vegetable oil in a wok over high heat until shimmering. Add pork and stir-fry for 3-4 minutes until browned, then transfer to a plate.
  3. Step 3: Add remaining 1 tbsp vegetable oil to the wok. Add fermented black beans and dried chilies, stir-frying for 30 seconds until fragrant. Add garlic and ginger, cooking for 1 minute until golden.
  4. Step 4: Return pork to the wok, add soy sauce, rice wine, and 1/4 cup water. Stir to combine, then add scallions. Cook for 2 minutes until pork is heated through and sauce thickens slightly.
  5. Step 5: Stir in sesame oil and serve immediately.

Frequently asked questions

How long does Stir-Fried Black Bean Pork with Scallions and Chili take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Black Bean Pork with Scallions and Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Stir-Fried Black Bean Pork with Scallions and Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Black Bean Pork with Scallions and Chili for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Black Bean Pork with Scallions and Chili?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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