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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


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 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


  1. Slice pork across grain into thin slices; cut slices into 3/4-inch strips.
  2. 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.
  3. 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.
  4. 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.
  5. 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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