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Spicy Pork With Baby Corn

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  Boneless pork 1 Pound
  Cold water 1⁄2 Cup (8 tbs)
  Bean sauce 1 Tablespoon
  Cornstarch 1 Teaspoon
  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.
Set aside.
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.
Remove pork.
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.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Cook Time: 
30 Minutes

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