Growing up, one of the most comforting kitchen aromas was always the smell of black beans, garlic, and onions sizzling in a hot wok.
This classic Cantonese-style stir fry combines tender pork ribs with savory fermented black beans and colorful bell peppers.
The green and yellow peppers add a natural sweetness and freshness that balance the rich sauce perfectly. It’s a simple home-style dish that pairs wonderfully with steamed rice and brings back the cozy feeling of family dinners.
Stir-Fried Black Bean Pork Ribs with Bell Peppers
Ingredients
Main ingredient
Marinade
Sauce
Steps
Prepare Ingredients
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Marinate the Pork Ribs
Mix the pork ribs with all marinade ingredients and let sit for 20 minutes.
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Prepare the Vegetables
Cut the bell peppers into chunks, slice the onion, and chop the garlic.
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Pan-Fry the Ribs
Heat oil in a wok or pan and pan-fry the ribs until lightly golden on both sides. Remove and set aside.
Prepare the Fermented Black Beans
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Rinse the fermented black beans lightly with water, drain well, then roughly chop them.
This helps reduce excess saltiness and releases more aroma during stir-frying.Rinse and drain the fermented black beans, then mix them with sliced garlic, a little cooking oil, and 1 teaspoon of Chu Hou sauce. This adds a richer Hong Kong-style stir-fry flavor to the dish.
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Stir-Fry the Aromatics
Using the same pan, sauté garlic, ginger, and fermented black beans until fragrant. Add onions and stir-fry briefly.
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Add the Bell Peppers
Add the green and yellow peppers and stir-fry over high heat for about 1 minute.
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Combine Everything
Return the pork ribs to the pan, pour in the sauce, and stir-fry until everything is evenly coated and the sauce slightly thickens.
Cooking Tips 烹飪技巧
- Keep the Peppers Slightly Crisp. Avoid overcooking the peppers to maintain their sweetness and texture.
- Chop the Black Beans Slightly. Lightly chopping the fermented black beans helps release more flavor into the sauce.
- Sear the Ribs First. Pan-frying the ribs first gives the dish extra flavor and wok aroma.
