Another "beans" entry... we can't seem to have enough of these delicious and healthy legumes (hello, arthritis and gout!). Paired it with pork and tofu for a yummy dinner.
What you need:
- 8 oz black beans (canned)
- 1 pound pork, cut into bite-size pieces
- 2 cups water
- 1 block firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 8 cloves garlic, coarsely minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoon canola oil + more for frying
- 2 tablespoons rice wine
What to do:
Heat 2 tablespoons of canola oil in a wok over medium-high heat. Add the pork and cook, stirring occasionally, until brown. Set aside.
Using the same wok, drain the oil but save about 1 tablespoon. Saute the garlic and ginger for a minute, then add the black beans and water. Lower the heat and simmer until almost dry.
Meanwhile, pat dry the tofu using paper towels and cut in 1 inch cubes. Heat some oil in a pan and deep fry the tofu. Drain on a cooling rack.
Add the rice wine, soy sauce, and oyster sauce in the pork/black beans mixture. Add the drained tofu. Stir well. Cook for an additional minute or two. Serve hot.
Tips, Tricks and Tweaks:
1. Remember to stir the wok/pot every once in a while so the ingredients won't stick on the bottom of your pot.
2. Love beans? Double the amount in the recipe.
3. Smashing the beans would make the dish thicker.
4. You can also use dry black beans in this recipe, just soak it overnight before using.