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Ingredients
2 pork tenderloins, thinly sliced
2 tablespoons vegetable oil or peanut oil
2 tablespoons Yeo's Hot Bean Sauce - gluten free
½ teaspoon pepper flakes
3 tablespoons, MeeChun salted black beans (gluten free) rinsed and lightly mashed
1 green bell pepper, sliced
3 cloves garlic, chopped
1 red bell pepper, sliced
3 tablespoons, San J Tamari Soy Sauce - gluten free
pinch of ground white pepper
1 tablespoon, Clabber Girl Cornstarch - gluten free
salt and pepper
Instructions
- Lightly season the pork with salt and pepper. Sprinkle the cornstarch and set aside.
- Heat the oil over medium high heat on a wok or a large nonstick pan.
- Sauté garlic for 1 minute then add the pork. Stir-fry the pork for about 3 to 5 minutes then add the hot bean sauce and the black beans. Cook for a couple minutes.
- Add the soy sauce, pepper flakes, white pepper and the bell peppers. Cook for 2 minutes. Serve
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