Black bean pork and tofu from The Essential Wok Cookbook: Stir-Fry, Dim Sum, and Other Chinese Restaurant Favorites (page 125) by Naomi Imatome-Yun

  • scallions
  • peanut oil
  • pork tenderloin
  • chile sauce
  • black bean sauce
  • firm tofu

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for peanut oil.

  • mharriman on January 12, 2021

    Pretty Good even though on the bland side. I used peanut oil which I’d recommend as important for added flavor unless you want a very bland result. As described, this was a quick and easy recipe. I’m not sure I’ll rush to make it again, but it’s one to bookmark for a meal that takes under 30 minutes, especially if you start the rice when you start the prep. We liked sweet chili sauce as a condiment with it rather than sambal olek (tried both) but that’s just our personal preference.

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