Spicy Pork with Baby Corn
|Boneless pork||1 Pound|
|Cold water||1⁄2 Cup (8 tbs)|
|Bean sauce||1 Tablespoon|
|Ground red pepper||1⁄4 Teaspoon|
|Cooking oil||1 Tablespoon|
|Celery stalks||3 , thinly bias sliced to make 1 1/2 cups|
|Baby sweetcorn||7 Ounce, drained and cut in half crosswise (Use Whole)|
|Cherry tomatoes||8 , halved|
|Hot cooked rice||2 Cup (32 tbs)|
Partially freeze pork; cut on the bias into thin bite-size strips.
For sauce, stir together water, bean sauce, cornstarch, and red pepper.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry celery in hot oil about 3 minutes or till crisp-tender.
Remove celery from the wok or skillet.
Add half of the pork to the hot wok or skillet.
Stir-fry about 3 minutes or till no longer pink.
Stir-fry remaining pork about 3 minutes or till no longer pink.
Return all pork to the wok or skillet.
Stir in corn.
Push mixture from center of the wok or skillet.
Stir sauce; add to center of the wok.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Return celery to the wok or skillet; stir ingredients together to coat with sauce.
Arrange tomatoes atop.
Cover and cook for 1 minute.
Serve immediately over rice.