Baby corn cobs are tender, miniature ears of corn that can be completely eaten. They are also great in soups and salads.
Makes 4 servings
|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)|
- 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.
- 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.
- 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.
- Return pork along with any accumulated juices to wok; heat through. Serve over rice.
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