Stir-Fried Pork with Black Bean and Chili Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 27 minutes pairs thinly sliced pork tenderloin, medium, sliced fresh red chili, minced garlic cloves 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.

★ 4.2 (12 ratings) Prep: 15 min Cook: 12 min Serves 3 Chinese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Marinate 300 g thinly sliced pork tenderloin with 1 tbsp Shaoxing wine and 1 tbsp soy sauce for 10 minutes.
  2. 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.
  3. Step 3: Add the marinated pork to the wok and stir-fry for 3-4 minutes until the pork is browned and cooked through.
  4. 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.
  5. 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.
  6. Step 6: Turn off the heat and mix in 2 sliced scallions before serving hot with steamed rice.

Frequently asked questions

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

Total time is about 27 minutes (15 min prep + 12 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 Pork with Black Bean and Chili Sauce?

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 thinly sliced pork tenderloin from drying out.

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

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 Pork with Black Bean and Chili Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Pork with Black Bean and Chili Sauce?

Chinese thanksgiving 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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