Sizzling Pork and Black Bean Sauce
1 lb    pork tenderloin  
8 oz    Asian rice noodles  
1 Tbs    peanut oil  
3/4 tsp    freshly ground pepper  
1   red pepper, thinly sliced  
1/3 cup    bottled Chinese black bean sauce  
2 Tbs    reduced-sodium soy sauce  
1 Tbs    toasted sesame oil  
1 Tbs    rice wine vinegar  
4 tsp    sugar  
3/4 cups    water  
2 teaspoons    cornstarch  
1/2 cup    chopped cilantro  
1 cup    thinly sliced scallions  
1/3 cup    chopped dry-roasted peanuts  
1 Cut the pork into thin slices, then cut the slices into strips.
2 Cook the noodles in a large pot of boiling unsalted water for 3 minutes until swollen. Drain well.
3 Heat the peanut oil in a large skillet or wok. Season the pork and red pepper with pepper and stir-fry over medium-high heat until the meat is just cooked through, about 3 minutes. Reduce the heat to medium. Add the black bean sauce, soy sauce, sesame oil, vinegar, sugar, and water. Cook, stirring until the sugar dissolves, about 2 minutes.
4 Add the noodles to the sauce and stir until coated, about 2 minutes. Place the cilantro, scallions, and peanuts in bowls for sprinkling at the table and serve.
Servings: 4
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