Serves: 4
Total Calories: 437
Trim fat from pork loin cut pork with grain into 2 x 1-inch strips. Cut strips across grain into 1/8-inch slices. Toss pork, salt and white pepper in medium bowl. Let stand 10 minutes toss with 1 tablespoon cornstarch. Cover and refrigerate 30 minutes.
Place beans in bowl cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water drain well. Cut celery diagonally into 1/4-inch slices. Cut green onions diagonally into 1-inch pieces. Mix 1 tablespoon cornstarch, the sugar and water.
Heat wok until very hot. Add 3 tablespoons vegetable oil tilt wok to coat side. Add pork stir-fry 2 minutes or until pork is no longer pink. Remove pork from wok.
Add 2 tablespoons vegetable oil the beans, celery and garlic stir-fry 30 seconds. Add broth cover and heat to boiling. Stir in cornstarch mixture cook and stir 15 seconds or until thickened. Add pork and green onions cook and stir 1 minute.
4 servings
From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Stir-Fried Pork with Salted Black Beans recipe is from the Betty Crocker's New Chinese Cookbook Cookbook. Download this Cookbook today.
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