Pork in Hot Bean Sauce

Locale: China

Source: Irene Kuo, The Key to Chinese Cooking [p. 340]

Serves: 2


  • 1/2 lb lean pork, loin or butt, diced


  • 2 tsp dark soy sauce
  • 2 tsp dry sherry
  • 2 tsp cornstarch
  • 2 tsp oil
  • 3 c water
  • 4 tbs oil
  • 1 large clove garlic, lightly smashed and peeled
  • 1 large green bell pepper, diced (about 1 c)
  • 1/2 c diced bamboo shoots
  • 1 large scallion, finely chopped
  • 2 quarter-sized slices ginger


  • 2 tsp bean paste
  • 2 tsp hoisin sauce
  • 2 tsp sugar
  • 1 tbs dry sherry
  • 2 tsp dark soy sauce
  • 2 tsp hot bean sauce (to taste)
  • 2 tsp sesame oil


  1. Dice pork into 1/4-inch cubes. Mix marinade, add pork, marinatre 30 minutes or longer in refrigerator.

  2. Bring 3 cups water to a rolling boil. Stir marinade and slide pork into boiling water. Stir to separate pieces, about two minutes. Drain in collander.

  3. Heat sautee pan. Add 3 tbs oil. Add bell pepper, sautee for 1.5-2 minutes until softened. Add bamboo shoots, lower heat after 30 seconds. Scrape vegetables on top of drained meat.

  4. Add remaining 1 tbs oil, then aromatics, stir 30 seconds. Add meat and vegetables, and stir. Add sauce and stir-fry to coat. Add peanuts (if using) and serve.


  1. I usually add a little oil to the water, as if I were velveting the pork. Probably just my misunderstanding, but doesn't hurt.

  2. The peanuts come from Spicy Pork with Peanuts, a similar recipe but I prefer this sauce, and find the peanuts moderate the hot bean paste (I use about 1/2 tsp of Chef Chow's).

  3. I usually double the recipe, even for two people. You can substitute red or yellow bell pepper, and/or omit the bamboo shoots.


  1. 2015-06-18: