Page 95 - UMass2018_CookBook

Chinese Black Bean
Garlic Pork
over Rice
Wong Family, Medway, MA
“In some regions, this is known as lobster sauce. This recipe is special because it is one of Kristina’s favorite meals. It is her comfort food and reminds her of home.”
— Helen Wong
Preparation
1. In a large wok or skillet over medi- um-high heat, combine the oil and black bean garlic sauce and cook until fragrant. Add the ground pork and cook, stirring to break up the meat, until light pink. Add the shrimp, if desired, and toss. Add the rice wine or vinegar, oyster sauce and 1 cup water.
2. Crack the egg into a small bowl and lightly beat with a fork. Pour into the pan and stir to cook the egg. In another small bowl, combine the cornstarch with the cold water and stir to create a slurry. Stir the cornstarch slurry into the pan and bring the sauce to a boil. If the sauce is too thick, add a little more water. Adjust the seasoning with salt.
3. Serve over white or brown rice with a side of stir-fried broccoli.
Ingredients
Serves 4
2 tablespoons vegetable oil
1 tablespoon Lee Kum Kee black bean garlic sauce
1 pound ground lean pork
1⁄2 pound raw peeled and deveined shrimp (optional)
1 tablespoon rice wine or rice wine vinegar
1 tablespoon oyster sauce
1 cup water
1 large egg
1 to 2 tablespoons cornstarch 2 to 3 tablespoons cold water Salt
Steamed white or brown rice, for serving
Stir-fried broccoli, for serving
TASTE OF HOME | 85