Stir-Fried Pork with Green Beans and Baby Corn
Makes 4 servings
|3/4||pound pork tenderloin|
|1||tablespoon plus 1 teaspoon cornstarch, divided|
|2||tablespoons soy sauce|
|1||tablespoon rice wine or dry sherry|
|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|
- 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.
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