Stir-Fried Pork in Preserved Black Bean Sauce

I stank out the whole kitchen today with my Preserved Black Soya Beans. But it's one of those things that smell bad but are good to eat. Hubby dragged his feet in coming for lunch, but ended up going for seconds once he tasted the dish. Wish I could do the same when it comes to his smelly cheeses (blegh).

To start with, one has to immerse about 2 Tbsps of the Preserved Black Soya Beans in hot water for at least 30 minutes. I took the opportunity to add in a few dried Fragrant Chinese Mushrooms as well.

Then the pork filet has to be cut into strips and marinated in salt, pepper, 1 Tbsp of Sherry, 2 Tbsp of Light Soya Sauce, 2 Tbsp of Oyster Sauce, 1 Tsp of Sesame Oil, 1 Tsp of Hoisin Sauce (optional), 1 Tsp of ground chilli and 1 Tsp of Corn Starch.

Drain the beans (but keep the liquid) and mix them in a blender together with 2 cloves of garlic, 1 thumb-sized ginger and 1 shallot. Heat up some oil in a non-stick pan and put in the mushrooms (sliced). Add in the bean paste and fry till fragrant. Add in the marinated pork slices and grill them on both sides. You can also add in some red capsicum and zucchini cut in cubes at this point.

Next, add 1 Tbsp of corn starch to the liquid (from the mushroom and beans) and mix well. When the pork starts to brown, pour in the liquid mixture, stir-fry for a few minutes and cover the pan till the meat is cooked and the sauce has thickened. Serve hot with steamed rice or egg noodles and garnish with some fresh coriander leaves.