Stir-Fried Pork With Green Beans & Baby Corn

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.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 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) can  whole  baby corn, rinsed and drained
• 1  large  ziploc bag

Directions

1. Slice pork across grain into thin slices into 3/4 inch strips.
2. 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.
3. 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.
4. 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.
5. Return beans to wok. Stir cornstarch mixture; add to wok. Bring to a boil; cook until sauce thickens. Stir in baby corn; heat through.