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Pork and Black Bean Sauce

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Pork and Black Bean Sauce
  • Prep 15 min
  • Total 21 min
  • Servings 4
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Purchased stir-fry sauce gives this Asian recipe a quick zip of flavor.
Updated May 17, 2005

Ingredients

  • 3/4 pound pork boneless loin or leg
  • 1/4 cup stir-fry sauce
  • 2 tablespoons black bean sauce
  • 1 cup frozen green peas
  • 1 medium zucchini, cut into 1/4-inch slices (2 cups)
  • 1 medium red bell pepper, cut into 1-inch pieces

Steps

  • 1
    Remove fat from pork. Cut pork into 2x1x1/8-inch strips. Mix stir-fry sauce and bean sauce.
  • 2
    Spray wok or 12-inch skillet with cooking spray; heat over high heat. Add pork; stir-fry about 3 minutes or until no longer pink in center. Add peas, zucchini and bell pepper; stir-fry 2 minutes.
  • 3
    Stir in sauce mixture; cook and stir 1 minute.

Tips from the Betty Crocker Kitchens

  • tip 1
    Stir-fry sauce is delicous for dipping purchased egg rolls.
  • tip 2
    Cutting pork into strips will be easy when you partially freeze the pork first.

Nutrition

195 Calories, 7 g Total Fat, 23 g Protein, 12 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
195
Calories from Fat
65
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
55 mg
Sodium
820 mg
Potassium
520 mg
Total Carbohydrate
12 g
Dietary Fiber
3 g
Protein
23 g
% Daily Value*:
Vitamin A
44%
44%
Vitamin C
54%
54%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1/2 Starch; 1 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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