Stir-Fried Pork and Vegetables

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)


  1. 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.
  2. 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.
  3. 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.
  4. Return pork along with any accumulated juices to wok; heat through. Serve over rice.

Check out more recipes for Chinese