1. Pull strings from pea pods and discard; arrange pods over bottom of 8- or 9-inch/20 or 23 cm pie plate or heatproof serving dish. 2. Thinly slice pork; in bowl, stir together with onions, cornstarch, oil, wine, soy sauce, ginger and pepper to coat evenly. 3. Layer slices over pods; top with small dollops of black bean and garlic sauce. 4. Place dish in hot steamer; steam, covered, over high heat until bottom slices are just pink in centre, 15 to 18 minutes. 5. If desired, serve over rice or noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
