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Pork and broccoli in black bean sauce | by Lisa G Richards
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Pork and broccoli in black bean sauce

From Regional Chinese Gourmet, 1976.


The only thing I changed was that it calls for 1/4 cup of chicken stock, but I used pork stock, since the meat was pork.


It came out really well. Definitely on the repeat list.


(I'm 2 for 3 in this cookbook. I did something wrong with the Hot & Sour Soup and the texture was wrong. Frank really liked the Hunan lamb last night, even with my lamb chop and lamb stock substitution.)

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Taken on November 17, 2007