Pork Stir-Fry with Black Beans in Sauce

15 35 140
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 8
Pork Stir-Fry with Black Beans in Sauce
Health Highlights


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.

Nutrition Facts

Per Portion

Calories 140
Calories from fat 52
Calories from saturated fat 8.0
Total Fat 5.8 g
Saturated Fat 0.9 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 3.1 g
Cholesterol 39 mg
Sodium 280 mg
Potassium 355 mg
Total Carbohydrate 8.8 g
Dietary Fiber 1.1 g
Sugars 2.5 g
Protein 13.6 g

Dietary servings

Per Portion

Grain 0.1
Meat 0.7
Vegetables 1.0

Energy sources


Meal Type(s)