TLC Cooking "Stir-Fried Pork with Green Beans and Baby Corn"

Stir-Fried Pork with Green Beans and Baby Corn

Stir-Fried Pork with Green Beans and Baby Corn

YIELD Makes 4 servings
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INGREDIENTS

3/4	pound pork tenderloin
1	tablespoon plus 1 teaspoon cornstarch, divided
2	tablespoons soy sauce
1	tablespoon rice wine or dry sherry
1	teaspoon sugar
1/2	teaspoon dark sesame oil
1/3	cup plus 2 tablespoons water, divided
2	tablespoons peanut oil, divided
1	pound fresh green beans, trimmed and cut into 1-1/2-inch pieces
2	cloves garlic, minced
1	teaspoon finely chopped fresh ginger
1	tablespoon black bean sauce
1	can (14 ounces) baby corn, rinsed and drained

PREPARATION:

Slice pork across grain into thin slices; cut slices into 3/4-inch strips.
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 1 tablespoon cornstarch and 1/3 cup water in small bowl; set aside.
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 from wok; set aside.
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. Add black bean sauce; stir-fry 1 minute.
Return beans to wok. Stir cornstarch mixture; add to wok. Bring to a boil; cook until sauce thickens. Stir in baby corn; heat through.

This recipe appears in: Chinese

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