Black Bean Pork Vegetables Stir fry

Here a great recipe “Black Bean Pork Vegetables Stir fry “ it goes great alongside a warm bowl of Jasmine rice.

HOW TO MAKE BLACK BEAN PORK

Start by making the sauce, by adding 2 tbsp of cornstarch to 5 tbsp of water and blend.
Then add in the black bean sauce, honey, ginger, garlic chili and stir to combine.
Then slicing up the boneless pork, once that is done.
Heat up a wok or non stick frying pan with 2 tbsp of sesame oil and saute the pork till browned.
Then pour in the sauce and saute for another 2 minutes before adding in your vegetables of choice and sesame seeds.
Saute everything together for a remaining 15 minutes before serving as is or over a bed of jasmine rice.
Season with salt to taste, enjoy!

I tend to use broccoli most times for this recipe. However today I had a bag of frozen Asian vegetables that I used instead.

Made with boneless pork tenderloin, black bean sauce, corn starch, honey a few spices. That you’re sure to enjoy, plus it’s quick and can be on the table in less than 30 minutes.

I like to use a frozen vegetable mixture on those days where I am pressed for time.

So for this recipe, I have used one of my favorite frozen “Asian vegetable mixes” which has broccoli, carrots, green beans, water crescents in it.

However you can use whatever vegetables you like.

Fresh or frozen will work, just make sure that if your using frozen to defrost them prior to cooking.

If you end up giving this recipe a try, do let me know in the comments below. I would love to hear how you liked it ?

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

Note: Feel free to use broccoli asparagus or any other vegetables you like.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Dinner ideas, Quick and easy recipes, Skip the takeout

Beef Vermicelli

2 Comments

These Beef Vermicelli noodles are super simple to make and are packed full of flavors from Thai food that you have come to expect and love.

Because everyone thinks i’m some kind of highly skilled Asian chef, when really im just following some basic steps to obtain this lovely dish.

This recipe is very easy to prepare and has red and yellow peppers along with bok choy in it among some other very important ingredients.

I used to order this often from my local Vietnamese restaurant, now I make it myself.

Today you can find many different types of ways to prepare this popular dish, this is my take on this delicious recipe.

I hope you give it a try and let me know what you and your family think.

Some people like to make this dish with shrimp, chicken or pork.

And others like it purely vegetarian, which is good also. So do what works best for you, after all it’s your meal.

You will want to start marinating the beef first and while its marinating you can then soak the vermicelli noodles.

Also preparing the vegetables around this time is perfect too. Since the actually cooking part takes less than 15 minutes.

To me this vegetable mixture is perfect, peppers and bok choy works so well.

The only traditional ingredient I didn’t add here was thai basil which you can top this dish with at the end if you’d like.

You can always substitute Thai basil leaves for regular fresh basil leaves.

I didn’t have any on hand today so I used cilantro instead which works good too.

Also I like to use Garlic chili sauce, which gives it the right amount of heat vs cutting up fresh whole thai red chilies.

They are just to hot for me to handle, and I always end up with burning hands.

I like to add 2 tbsp of this Garlic chili sauce to my recipe, however for this one I used 1 tbsp in the ingredients section because I’m sure more people prefer a milder dish.

ENJOY!

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

The best way to get ahold of me is through the comments! I absolutely love hearing from my readers, and I respond to each and every comment I receive.

Chicken, Dinner ideas, Meal Prep, Quick and easy recipes, Skip the takeout

Kung Pao Chicken with Brussel Sprouts

This is my take on Kung Pao Chicken, traditionally peanuts are used in this dish and most definitely you can use those instead of the cashews.

Personally I much prefer cashews so that is why I have used them here. Kung Pao Chicken with Brussel Sprouts work so well together, and it’s a nice way to get in some extra fiber.

For this recipe today, I am using a skinless chicken breasts along with brussel sprouts, green onions and cashews.

You can use whatever vegetables you have on hand, such as red or green peppers, snow peas, broccoli etc.

If your wanting to serve more than 4 people, simply adjust the recipe with our easy to use serving adjuster.

An easy and healthy stir fry that anyone can make in under 30 minutes, the hardest part is washing and chopping the ingredients.

Serve over a bed of jasmine rice if desired I hope you enjoy this healthier version of Kung Pao.

MEAL PREP IDEA: Make enough to create a few meal preps bowls for the week ahead. Or have dinner for two with this recipe, and then create two meal prep bowls for the week ahead.

To make the bowls, simply place jasmine rice on the bottom and top with the Kung Pao Chicken with Brussel Sprouts. Want more preps? Simply double up the recipe with my easy to use recipe adjuster above.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Canadian Cooking Adventures

Archives