new icn messageflickr-free-ic3d pan white
Pork and broccoli in black bean sauce | by Lisa G Richards
Back to group

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.)

155 views
0 faves
1 comment
Taken on November 17, 2007