Stir-Fried Pork and Vegetables the Editors of Publications International, Ltd.
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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