Stir-Fried Pork with Black Bean and Chili Sauce

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory Chinese stir-fry featuring tender pork slices cooked with fermented black beans and fresh chili for a bold, spicy flavor. This Chinese-inspired Thanksgiving recipe, ready in about 27 minutes, pairs pork tenderloin, fermented black beans, fresh red chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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.

Prep: 15 min Cook: 12 min Serves 3 Chinese cuisine 320 cal/serving

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Ingredients

300 g, thinly sliced pork tenderloin
2 tbsp, rinsed and roughly chopped fermented black beans
1 medium, sliced fresh red chili
3 cloves, minced garlic cloves
1 tbsp, minced ginger
2 tbsp soy sauce
1 tbsp Shaoxing wine
1 tsp, dissolved in 2 tbsp water cornstarch
3 tbsp vegetable oil
2 stalks, sliced scallions
1/2 tsp sugar
3 tbsp water

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Instructions

Step 1: Marinate 300 g thinly sliced pork tenderloin with 1 tbsp Shaoxing wine and 1 tbsp soy sauce for 10 minutes.
Step 2: Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering, then add 3 minced garlic cloves, 1 tbsp minced ginger, and 1 medium sliced fresh red chili; stir-fry for 30 seconds until fragrant.
Step 3: Add the marinated pork to the wok and stir-fry for 3-4 minutes until the pork is browned and cooked through.
Step 4: Stir in 2 tbsp chopped fermented black beans, 1/2 tsp sugar, and 3 tbsp water; cook for another 2 minutes until the sauce thickens slightly.
Step 5: Pour in the 1 tsp cornstarch dissolved in 2 tbsp water, stirring constantly until the sauce coats the pork and thickens, about 1 minute.
Step 6: Turn off the heat and mix in 2 sliced scallions before serving hot with steamed rice.