How to Make the Perfect Pork and Cabbage Stir Fry with Black Bean Sauce
Chinese · Easy · 22 min · 4 servings
This hearty pork and cabbage stir fry uses fermented black bean sauce to deliver a deeply umami salty punch that transforms simple ingredients into a boldly flavored meal. It is a comforting dish that pairs beautifully with a bowl of steamed white rice.
Why this recipe works
This Pork and Cabbage Stir Fry with Black Bean Sauce recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 22 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 365 calories with 24g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 lb ground pork
- 4 cups green cabbage thinly shredded
- 2 tbsp fermented black bean sauce
- 1 tbsp Shaoxing rice wine
- 4 cloves garlic minced
- 1 tsp chili flakes
Step by step instructions
Step 1: Brown the Pork
Heat the wok over high heat until smoking and add a tablespoon of oil. Add the ground pork and spread it out across the wok surface. Let it cook undisturbed for 2 minutes until the bottom is well browned, then break it apart and continue cooking.
Step 2: Add Aromatics
Push the browned pork to the side of the wok and add the minced garlic and chili flakes to the cleared space. Stir fry the aromatics for about 30 seconds until fragrant and starting to color slightly, then combine with the pork.
Step 3: Stir Fry the Cabbage
Add the shredded cabbage to the wok all at once and toss vigorously with the pork mixture. The cabbage will seem like a large amount at first but it wilts down quickly. Stir fry for 3 to 4 minutes until tender but still with some texture.
Step 4: Add Sauce and Finish
Add the fermented black bean sauce and Shaoxing wine to the wok and toss everything together thoroughly. Cook for one final minute so the sauce coats all the ingredients and the wine cooks off, leaving a rich concentrated flavor.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground pork → ground turkey or ground chicken works well though it will be slightly leaner and milder
- Shaoxing rice wine → dry sherry or mirin can be used as an accessible alternative in most kitchens
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not draining excess fat from very fatty ground pork can make the final dish greasy and prevent the cabbage from frying properly
- Adding the black bean sauce too early causes it to scorch on the hot wok surface before the other ingredients are properly cooked
Nutrition facts
Per serving: 365 calories, 24g protein, 16g carbs, 22g fat, 4g fiber.
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