Stir-Fried Pork and Vegetables
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Stir-Fried Pork and Vegetables." 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/stir-fried-pork-and-vegetables-a-recipe.htm> 09 July 2008.
Yield: Makes 4 servings
Baby corn cobs are tender, miniature ears of corn that can be completely eaten. They are also great in soups and salads.
Ingredients:
1
pound lean boneless pork loin or tenderloin roast
2
cloves garlic, minced
2
teaspoons minced fresh ginger
2
tablespoons peanut or vegetable oil, divided
1
jar (7 ounces) baby corn cobs, drained and rinsed
6
ounces (2 cups) fresh snow peas or 1 package (6 ounces) frozen snow peas, thawed and cut into halves, if large
1/2
cup stir-fry sauce
Hot cooked white rice or Chinese egg noodles (optional)
Preparation:
1.
Cut pork across the grain into 1/4-inch slices; cut each slice into 1-1/4X1/4-inch strips. Toss pork with garlic and ginger in small bowl.
2.
Heat wok or large skillet over medium-high heat. Add 1 tablespoon oil; heat until hot. Add pork mixture; stir-fry 3 minutes or until pork is no longer pink. Remove and reserve.
3.
Heat remaining 1 tablespoon oil in wok. Add corn cobs and snow peas; stir-fry 3 minutes for fresh or 2 minutes for frozen snow peas or until crisp-tender and corn cobs are hot. Add stir-fry sauce; stir-fry 30 seconds or until sauce boils.
4.
Return pork along with any accumulated juices to wok; heat through. Serve over rice.
This recipe appears in: Chinese