Fermented Bean and Mince Stir-Fry


  • 2 tbsp fermented black beans
  • 6 tbsp tomato ketchup
  •  tbsp peanut oil
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • Dried bird's eye chillies to taste (roughly chopped)
  • 1 tsp thinly sliced spring onions (white part)
  • 300 g pork mince
  • 1 tbsp Shaoxing hua duao / yellow wine
  • 1 tsp sugar
  • 2 tsp diced spring onions (green part)


  • Soak fermented black beans in 2 tbsp water for 5 minutes. Drain, mix liquid with ketchup. Chop beans roughly.
    2 tbsp fermented black beans,6 tbsp tomato ketchup
  • Heat oil till very hot. Add ginger and stir-fry over high heat till lightly golden. Add fermented black beans, garlic, chillies and spring onions (white part). Stir-fry till fragrant. Add minced pork and stir-fry till wok is hot again, jabbing to break up meat into small pieces. Drizzle with wine and stir through. Drizzle with ketchup mixture. Stir till absorbed. Drizzle with 2 tbsp water. Stir through. Add sugar and another 2 tbsp water. Stir a few minutes till sauce is reduced.
    1½ tbsp peanut oil,1 tbsp minced ginger,1 tbsp minced garlic,bird's eye chillies to taste (roughly chopped),1 tsp thinly sliced spring onions (white part),300 g fatty pork mince,1 tbsp Shaoxing wine,1 tsp sugar
  • There should be just enough to keep the meat nicely moist. If not eating within 10 minutes, leave sauce a bit thin because it thickens slightly as it sits.
  • Taste and if necessary adjust seasoning. Turn off heat. Sprinkle with spring onions (green part). Plate and serve with plan rice or plain porridge.
    2 tsp diced spring onions (green part)