Stir-fried pork with sweet bean paste

    25 min

    This pork dish is popular in northern China. The sweet bean paste gives the dish a deliciously rich flavour. Serve with rice or thin pancakes and finely chopped spring onions.

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    Serves: 2 

    • 250g pork, cut into thin strips
    • 1 teaspoon sugar
    • 2 teaspoon salt, devided
    • 1 teaspoon soy sauce
    • 1 teaspoon cornflour, mixed in 2 tablespoons water
    • 1/8 teaspoon monosodium glutamate (MSG)
    • 3 tablespoon water
    • 3 1/2 tablespoons vegetable oil
    • 2 tablespoons sweet bean paste
    • 2 spring onions, white parts only, julienned

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Marinate the pork with 1 teaspoon salt and the cornflour slurry. Let sit for a few minutes.
    2. Make the sauce by mixing together the sugar, soy sauce, MSG, 1 teaspoon salt and 3 tablespoons water. Set aside.
    3. Heat the oil in a wok until hot. Stir-fry the pork until it changes colour. Push the pork away from the centre, making space for the sweet bean paste.
    4. Add the sweet bean paste into the wok and stir-fry for 1 minute or until fragrant. Stir the pork into the bean paste.
    5. Pour in the sauce and stir until thickened. Transfer to a dish and scatter with spring onions. Serve.


    Sweet bean paste and monosodium glutamate can be purchased in Chinese/Oriental speciality shops or online.

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