You are here

Stir Fried Pork With Green Beans And Baby Corn

Chef.at.Home's picture
Ingredients
  Pork tenderloin 3⁄4 Pound
  Cornstarch 4 Teaspoon, divided
  Soy sauce 2 Tablespoon
  Rice wine/Dry sherry 1 Tablespoon
  Sugar 1 Teaspoon
  Sesame oil 1⁄2 Teaspoon
  Water 7 1⁄3 Tablespoon, divided (1/3 cup plus 2 tablespoons)
  Fresh green beans 1 Pound
  Peanut oil 2 Tablespoon, divided
  Garlic 2 Clove (10 gm), minced
  Finely chopped fresh ginger 1 Teaspoon
  Black bean sauce 1 Tablespoon
  Canned baby corn/1 can, 15 ounces whole baby corn, drained, rinsed and cut into 1 inch lengths 14 Ounce, drained, rinsed (1 can, pre cut)
Directions

1. Slice pork across the grain into thin slices; cut into 3/4-inch strips.
2. Combine 1 teaspoon cornstarch, soy sauce, rice wine, sugar and sesame oil in medium bowl; mix well. Add pork; toss to coat. Set aside to marinate 20 to 30 minutes. Combine remaining 3 teaspoons cornstarch and 1/3 cup water in small cup; set aside.
3. To prepare beans, snap off stem ends from beans, pulling strings down to remove if necessary. Cut beans diagonally into 1 1/2-inch lengths.
4. Heat 1 tablespoon peanut oil in wok or large skillet over high heat. Add beans; stir-fry about 4 minutes. Add remaining 2 tablespoons water; reduce heat to medium-low. Cover and simmer 10 to 12 minutes or until crisp-tender. Remove beans from wok; set aside.
5. Heat remaining 1 tablespoon peanut oil in wok over high heat. Add garlic, ginger and pork; stir-fry about 3 minutes or until meat is no longer pink in center. Add black bean sauce; stir-fry 1 minute.
6. Return beans to wok. Stir cornstarch mixture; add to wok. Bring to a boil; cook until sauce thickens. Stir in baby corn; heat through.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Pork

Rate It

Your rating: None
4.0875
Average: 4.1 (16 votes)