Recipe by Debi
This is a very tasty dish that I adapted from a cookbook called Thai Cooking & More. It's a family favourite and easy to do after a long day at work. We serve it over rice. When using sherry, I always use the real thing from the liquor store - never the stuff you can get at the local market. Keeps forever and is used in a lot of the asian recipes.
Top Review by sassafrasnanc
This turned out perfectly! I only made a couple of changes, the can of baby corn that I thought I still had, was no where to be found so I used slices of fresh corn on the cob (microwaved til tender) instead and I added some bamboo shoots that I did find!! Love the amount of spices! Also added a touch of rice wine vinegar and mirin but it really wasn't needed... Fresh ginger and fresh garlic are always great! Made for ZWT4 while travelling around with the Babes of Zaarland.
- 1 -1 1⁄2 lb pork tenderloin
- 1 tablespoon cornstarch
- 2 teaspoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 1 teaspoon dark sesame oil
- 1⁄3 cup water
- 2 tablespoons water
- 2 tablespoons peanut oil
- 1 lb green beans, fresh or frozen, trimmed and cut into 1 1/2 inch pieces
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 tablespoon black bean sauce
- 1 teaspoon hot chili paste
- 1 (14 ounce) canwhole baby corn, rinsed and drained
- 1 large ziploc bag
Directions See How It's Made
- Slice pork across grain into thin slices into 3/4 inch strips.
- Combine 2 tsp cornstarch, soy sauce, dry sherry, and sesame oil. Mi wella nd pour into a large ziplock bag. Add pork and toss to coat. Seat aside to marinate for 30 minutes. Combine remaining 1 Tbsp cornstarch and 1/3 cup water in small cup; set aside.
- Heat 1 Tbsp peanut oil in wok or large skillet over high heat. Add beans; stir-fry about 4 minutes. Add remaining 2 Tbsp water; reduce heat to medium-low. Cover and simmer 10 to 12 minutes or until crisp-tender. Remove beans from wok and set aside.
- Heat remaining 1 Tbsp peanut oil in wok over high heat. Add garlic and ginger and pork along with marinade. Stir fry about 3 minutes or until meat is no longer pink in the center. Add black bean sauce and hot chili paste; stir fry 2 minutes.
- Return beans to wok. Stir cornstarch mixture; add to wok. Bring to a boil; cook until sauce thickens. Stir in baby corn; heat through.