|10 min||25 min||8|
|2 tbsp||Canola oil (divided)|
|454 gm||Pork chop, loin centre cut, bone-in, lean (boneless, cut into strips)|
|1 medium pepper(s)||Red bell pepper (cut strips)|
|1 medium pepper(s)||Yellow bell pepper (strips)|
|2 medium stalk(s)||Celery (cut into strips)|
|1 medium||Yellow onion (cut into strips)|
|1 large||Carrots (thinly sliced on diagonal)|
|2 clove(s)||Garlic (chopped)|
|1 tbsp minced||Ginger root|
|2 tbsp||Black bean sauce|
|2 1/2 cup||Chicken broth (stock), low sodium|
|1/4 tsp||Black pepper|
|2 1/2 tbsp||Cornstarch|
|2 tbsp||Cooking wine|
|2 green onion (stem)||Green onion (chopped)|
In a wok or large skillet, heat 1 Tbsp (15 mL) of canola oil over medium-high heat. Add pork strips and stir-fry until browned; remove and keep warm. Add carrots, cook for 2 minutes. Add peppers, celery, and onion, cook for 3 minutes or until the vegetables are tender and crisp. Remove mixture from wok and keep warm.
Add remaining canola oil to wok. Sauté garlic and ginger for 1 minute. Stir in black bean sauce and heat through. Add stock and pepper; simmer for 3 to 4 minutes. Combine cornstarch and cooking wine; add to sauce; stir and cook until thickened.
Add meat and vegetables back into wok. Stir to combine mixture with sauce. Garnish with chopped green onions. Serve with rice noodles, whole wheat noodles or steamed brown rice.