Stir-Fried Pork and Cabbage with Savory Black Bean Sauce
Bold umami depths and crisp texture come together for a satisfying dinner any night.
Total Time: 35 minutes | Serves: 4
Discover a simple, vibrant weeknight favorite—Stir-Fried Pork and Cabbage with Savory Black Bean Sauce. With just a handful of ingredients and classic Chinese techniques, this dish balances hearty pork, tender-crisp cabbage, and the deep umami punch of fermented black beans, delivering restaurant-quality flavor right from your home kitchen.
Why This Recipe Works
- Uses Easy-to-Find Ingredients: Pork, cabbage, and pantry-friendly black bean sauce team up for max flavor with minimal fuss.
- Keeping It Authentic: Fermented black beans offer a punch of deep, savory flavor common to many classic Chinese dishes.
- Quick Cooking Technique: A high-heat stir-fry brings vegetables to the point of perfect crunch while ensuring the pork remains tender and juicy.
- Versatile Foundation: The recipe welcomes easy substitutions—swap pork for chicken, beef, or tofu, and experiment with other vegetables.
Key Ingredients Explained
Pork
This recipe utilizes thinly-sliced pork shoulder or pork butt, which delivers both tenderness and full flavor. These cuts are rich in marbled fat, ensuring that the pork remains juicy even when cooked quickly over high heat.
Cabbage
Green cabbage is traditional, providing a refreshing crunch and plenty of surface area for soaking up the bold sauce. Cut it into bite-sized squares for even cooking and texture consistency.
Fermented Black Beans
- What are they? Chinese fermented black beans, also called douchi, are black soybeans preserved with salt and other seasonings.
- Flavor profile: Salty, umami-rich, and deeply aromatic—they provide the dish’s signature savory kick.
- How to use: Rinse to temper their saltiness. Mash or finely chop before sautéing to release delicious flavors into the oil.
Supporting Aromatics and Sauces
- Garlic, Ginger, Scallion: These must-have aromatics create a savory backbone for the sauce.
- Soy Sauce and Shaoxing Wine: Both deepen the savory complexity. Shaoxing wine brings a subtle sweetness and aroma, classic to Chinese stir-fries.
- Oyster Sauce: Adds a glossy sheen and a mild, sweet umami note.
- Cornstarch: Lightly dusting the pork provides a delicate crisp texture and slightly thickens the sauce.
Step-by-Step: How to Make Stir-Fried Pork and Cabbage in Black Bean Sauce
- Prepare the Pork: Thinly slice pork against the grain and toss with soy sauce, Shaoxing wine, cornstarch, sesame oil, and a pinch of salt. Let marinate 10–15 minutes to tenderize and flavor the meat.
- Prep the Vegetables: Chop cabbage into squares, slice scallions, mince garlic and ginger, and rinse then roughly chop the black beans.
- Stir-Fry Aromatics and Pork:
- Heat oil in a wok or large skillet over high heat.
- Add half the aromatics and pork. Stir-fry briskly until cooked-through and lightly golden. Transfer to a plate.
- Cook the Cabbage:
- With the wok still hot, add a dash more oil if needed.
- Sauté the remaining aromatics with black beans until fragrant.
- Toss in cabbage and stir-fry, letting edges lightly char for extra flavor and texture.
- Combine and Sauce:
- Return pork to the wok with the oyster sauce and soy sauce.
- Stir well to coat evenly.
- Taste and adjust seasoning if necessary.
- Finish and Serve:
- Top with sliced scallion greens.
- Serve hot atop steamed rice.
Tips for Better Results
- Prep Everything in Advance: Stir-frying moves fast! Have all ingredients measured, chopped, and within reach before you start.
- Get the Wok Smoking Hot: High heat is key to achieving the signature seared flavor, especially for the pork and cabbage. Don’t crowd the pan—work in batches if necessary.
- Tender Pork Slices: Thin slicing and cornstarch marinade keep pork juicy and delicate. Use a sharp knife across the grain.
- Don’t Skimp on Black Beans: Even a small amount of fermented black beans brings tremendous depth. If using prepared black bean sauce, start with a tablespoon or two and adjust to taste.
- Control Salt Carefully: The black beans, soy, and oyster sauce all have salt; adjust added salt at the end if needed.
Ingredient Substitutions and Variations
| Ingredient | Possible Substitute | Notes |
|---|---|---|
| Pork shoulder/butt | Chicken thigh, beef sirloin, or firm tofu | All benefit from thin slicing and cornstarch coating |
| Green cabbage | Napa cabbage, bok choy, or broccoli | Adjust cooking time—leafier greens need less |
| Fermented black beans | Prepared black bean sauce | Start with a smaller amount as salt content varies |
| Shaoxing wine | Dry sherry or rice wine | Skip if necessary; add a pinch of sugar to balance |
What others are reading
Serving Suggestions
- Best served over freshly steamed jasmine or medium-grain rice, which soaks up the flavorful sauce.
- Add a side of quick pickled cucumbers or a simple clear soup for a rounded meal.
- Try drizzling finished dish with a few drops of chili oil for gentle heat.
Storing and Making Ahead
- Storage: Cool leftovers quickly and transfer to an airtight container. Refrigerate up to 3 days.
- Reheating: Reheat in a skillet or wok over medium heat, adding a splash of water or broth if the sauce has thickened too much.
- Prep ahead: Pork and vegetables can be sliced and aromatics minced up to a day in advance. Marinate pork up to 6 hours in the fridge for even deeper flavor.
Frequently Asked Questions (FAQs)
Can I make this dish vegetarian?
Absolutely! Replace the pork with thinly sliced firm tofu, tempeh, or a medley of mushrooms. Increase the oil slightly when stir-frying tofu for best browning.
What if I can’t find Chinese fermented black beans?
Most well-stocked Asian grocers carry them. If unavailable, substitute with ready-made black bean garlic sauce, adjusting for salt, or use a combination of miso and soy sauce for similar umami depth.
Can I use other leafy greens?
Definitely. Napa cabbage, Shanghai bok choy, or even baby spinach work well. Cook heartier greens a bit longer for tender results.
How do I get restaurant-style sear?
Use a carbon steel wok or cast iron skillet preheated until just about smoking, and stir-fry in batches to avoid overcrowding, which steams rather than sears the ingredients.
Is the dish spicy?
Not inherently, but a pinch of chili flakes or diced fresh chili can be added with the aromatics for gentle heat.
Final Thoughts
When you crave big flavors without much fuss, this stir-fried pork and cabbage in black bean sauce delivers every time. It’s a classic dinner that embodies what makes home-style Chinese cooking beloved—fresh ingredients, balanced textures, and the heady aroma of sizzling aromatics made even deeper with fermented black beans. With a few minutes of prep and the right technique, you can have a satisfying, well-balanced meal on the table that’s endlessly adaptable for your tastes and pantry staples. Enjoy your culinary adventure!
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