Stir-Fried Pork with Regional Black Bean Sauce and Peppers
A savory pork stir-fry featuring a bold black bean sauce infused with garlic and ginger, paired with crisp bell peppers for a satisfying meal. This chinese-inspired pork ready in about 30 minutes blends pork tenderloin, thinly sliced, black bean sauce, ginger, finely minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 360 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 1 lb pork tenderloin, thinly sliced
- 3 tbsp black bean sauce
- 1 large red bell pepper, sliced into 1/2-inch strips
- 1 large green bell pepper, sliced into 1/2-inch strips
- 1 tbsp ginger, finely minced
- 3 cloves garlic cloves, minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 2 scallions, sliced
- 1 tsp cornstarch
- 1/4 cup water
Instructions
- Step 1: In a medium bowl, toss 1 lb thinly sliced pork tenderloin with 1 tsp cornstarch and 2 tbsp soy sauce until well coated; set aside to marinate for 10 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated pork and stir-fry for 3-4 minutes until just browned and no longer pink; remove pork and set aside.
- Step 3: Reduce heat to medium-high and add 1 tbsp minced ginger and 3 minced garlic cloves to the wok; stir-fry for 30 seconds until fragrant.
- Step 4: Add 1 large sliced red bell pepper and 1 large sliced green bell pepper; stir-fry for 3 minutes until vegetables are crisp-tender.
- Step 5: Return the pork to the wok and add 3 tbsp black bean sauce, 1/4 cup water, and 1 tsp sesame oil; stir continuously for 2 minutes until the sauce thickens and coats the pork and peppers evenly.
- Step 6: Remove from heat and garnish with 2 sliced scallions before serving immediately over steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Pork with Regional Black Bean Sauce and Peppers take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Pork with Regional Black Bean Sauce and Peppers?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Pork with Regional Black Bean Sauce and Peppers?
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 Regional Black Bean Sauce and Peppers 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 Pork with Regional Black Bean Sauce and Peppers?
Chinese pork 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.
