Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

Black bean sauce can be found in specialty-food shops or in the Asian sections of many supermarkets. Brown bean sauce or bean sauce also will work.

Recipe by Cooking Light October 1998


Recipe Summary test

6 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • To prepare bean sauce, combine first 4 ingredients in a small bowl; set aside.

  • To prepare stir-fry, heat vegetable oil in a large nonstick skillet over medium-high heat. Add sliced onion, and sauté 6 minutes or until golden brown. Remove onion from skillet; keep warm.

  • Heat sesame oil in skillet over medium-high heat. Add ginger, pepper, and garlic, and cook 1 minute. Add green onions, and sauté 2 minutes or until onions are soft. Add pork, and sauté 5 minutes. Add scallops, and sauté 3 minutes or until scallops are done.

  • Return the sliced onion to skillet, and stir in bean sauce. Cook 1 minute or until mixture is thoroughly heated. Place pork mixture in a large bowl. Add the pasta, and toss well. Stir in the chopped cilantro, peanuts, and vinegar.

Nutrition Facts

329 calories; calories from fat 22%; fat 7.9g; saturated fat 1.7g; mono fat 2.9g; poly fat 2.3g; protein 27g; carbohydrates 37g; fiber 3.4g; cholesterol 48mg; iron 2.5mg; sodium 554mg; calcium 88mg.