Stir-fried Pork With Baby Corn Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Lean, boneless pork loin
2 t: Vegetable oil,
1 cup: Diced red bell peppers,
1 can: Whole baby corn, drained
3 T: Low-sodium soy sauce,
, 15 ounces
-divided,
1 can: Sliced water chestnuts,
1 T: Dry sherry,
, (8 ounces), drained
1 t: Sugar,
1 can: Sliced mushrooms, (4 1/2
2/3 cup: Water,
-ounces), drained
1 T: Cornstarch,
2 t: Dark sesame oil,
1 T: Chili puree with garlic,
4 cup: Hot cooked rice,
-sauce*, to 2 Tsp
Fresh parsley sprigs,
Vegetable cooking spray,
-, Optional
Directions:
* Available in Oriental markets and the Ethnic section of many
supermarkets.
Trim the fat from the pork and cut the meat into thin strips. Combine
the pork, bell pepper, 1 tablespoon of the soy sauce, the dry sherry
and sugar. Stir well and set aside. Combine the water, cornstarch,
the remaining 2 tablespoons of soy sauce and the chili puree. Stir
with a wire whisk until well blended and set aside.
Coat a large nonstick skillet (or a wok) with vegetable cooking
spray. Add the vegetable oil and place over high heat until hot. Add
the pork mixture and saute for 2 minutes. Add the corn, water
chestnuts and mushrooms; saute for another 3 minutes. Mix in the
cornstarch mixture and bring to a boil. Cook for 1 minute or until
the sauce is thickened.
Remove from the heat and drizzle the sesame oil over the pork mixture.
Serve over rice, garnished with parsley sprigs, if desired.
Makes 4 (1 1/4 cup) servings. Calories 405 (22% from Fat); Protein
18.4 g; Fat 9.7 g (Sat 2.4 g, Mono 3.7 g, Poly 2.7g); Carbohydrate
57.8 g; Fiber 4.9 g; Cholesterol 34 mg; Iron 3.7 mg; Sodium 674 mg;
Calcium 46 mg. [Cannery Row; Recipes by Greg Patent] [Cooking Light;
January/February 1995] Posted by Fred Peters.
Submitted By FRED PETERS On 01-22-95
Source from luhu.jp
supermarkets.
Trim the fat from the pork and cut the meat into thin strips. Combine
the pork, bell pepper, 1 tablespoon of the soy sauce, the dry sherry
and sugar. Stir well and set aside. Combine the water, cornstarch,
the remaining 2 tablespoons of soy sauce and the chili puree. Stir
with a wire whisk until well blended and set aside.
Coat a large nonstick skillet (or a wok) with vegetable cooking
spray. Add the vegetable oil and place over high heat until hot. Add
the pork mixture and saute for 2 minutes. Add the corn, water
chestnuts and mushrooms; saute for another 3 minutes. Mix in the
cornstarch mixture and bring to a boil. Cook for 1 minute or until
the sauce is thickened.
Remove from the heat and drizzle the sesame oil over the pork mixture.
Serve over rice, garnished with parsley sprigs, if desired.
Makes 4 (1 1/4 cup) servings. Calories 405 (22% from Fat); Protein
18.4 g; Fat 9.7 g (Sat 2.4 g, Mono 3.7 g, Poly 2.7g); Carbohydrate
57.8 g; Fiber 4.9 g; Cholesterol 34 mg; Iron 3.7 mg; Sodium 674 mg;
Calcium 46 mg. [Cannery Row; Recipes by Greg Patent] [Cooking Light;
January/February 1995] Posted by Fred Peters.
Submitted By FRED PETERS On 01-22-95
Source from luhu.jp