Delicious stir-fry that cuts the prep work


Stir-fries are a snap to cook; it's the prep work that can be time-consuming, given all the chopping, slicing and dicing required.

This recipe for stir-fried pork in black-bean sauce takes advantage of some modern conveniences to make it faster. First, the pork. Buy boneless, thinly cut pork chops. All you need to do is trim off the fat and cut the meat into strips.

You won't have time for traditional marinating, so punch up the meat with a sprinkling of your favorite seasoning blend. I like Goya's reduced-sodium adobo seasoning mix. Purchase sliced mushrooms; they're ready to go.

Pork in Black-Bean Sauce

Serves 2 -- Total time: 35 minutes

1/2 pound boneless pork chops, trimmed, cut into strips

1/2 teaspoon adobo seasoning mix

2 tablespoons oil

1 piece (1 inch long) ginger root, peeled, minced

3 cloves garlic, minced

1 each, sliced: red bell pepper, yellow onion

1 package (8 ounces) sliced mushrooms

1 tablespoon black-bean sauce

flat-leaf parsley or cilantro sprigs (optional)

Season the pork strips with the adobo seasoning; set aside. Heat oil in a large skillet or wok over high heat. Add ginger and garlic. Cook until the garlic browns slightly, about 2 minutes. Add pork; cook, stirring constantly, until almost cooked through, about 3 minutes. Remove pork from skillet with slotted spoon.

Add the bell pepper and onion to skillet; cook until the onion begins to soften, about 4 minutes. Remove from the skillet. Add sliced mushrooms to the skillet; cook until mushrooms are cooked through and beginning to color, about 3 minutes.

Return all the cooked ingredients to the skillet. Add the black-bean sauce, stirring gently to coat the pork and vegetables. Lower heat to a simmer; cook until flavors come together, 1 to 2 minutes. Top with parsley sprigs, if desired.

Per serving: 380 calories; 24 grams fat; 6 grams saturated fat; 60 milligrams cholesterol; 18 grams carbohydrate; 24 grams protein; 135 milligrams sodium; 4 grams fiber

Bill Daley writes for the Chicago Tribune, which provided the recipe and analysis.

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