Pork stir-fry with black bean sauce | Heart and Stroke Foundation

Ingredients

• 2 tbsp (25 mL) canola oil, divided
• 1 lb (500 g) boneless pork loin, cut into strips
• 1 large carrot, thinly sliced diagonally
• 1 red pepper, cut into strips
• 1 yellow pepper, cut into strips
• 2 celery stalks, cut into strips
• 1 onion, cut into wedges
• 2 cloves garlic, chopped
• 1 tbsp (15 mL) fresh ginger, chopped
• 2 tbsp (25 mL) black bean sauce
• 2 1/2 cups (625 mL) low-sodium chicken stock
• 1/4 tsp (1 mL) pepper
• 2 1/2 tbsp (37 mL) cornstarch
• 2 tbsp (25 mL) cooking wine or dry sherry
• 2 green onions, chopped