Pork and Cabbage Stir Fry with Black Bean Sauce
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.
Ground pork and shredded cabbage stir fried in a deeply savory fermented black bean sauce.
Nutrition per serving
Ingredients
protein
vegetables
sauce
aromatics
seasoning
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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