Stir-Fried Pork With Green Beans & Baby Corn

Recipe by Debi9400
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1 - 1 12
    lb pork tenderloin
  • 1
    tablespoon cornstarch
  • 2
    teaspoons cornstarch
  • 1
    tablespoon soy sauce
  • 1
    tablespoon dry sherry
  • 1
    teaspoon dark sesame oil
  • 13
    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
Advertisement

DIRECTIONS

  • 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.
Advertisement