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Spicy Pork with Baby Corn Recipe
|Boneless pork||1 Pound|
|Cold water||1⁄2 Cup (8 tbs)|
|Bean sauce||1 Tablespoon|
|Ground red pepper||1⁄4 Teaspoon|
|Cooking oil||1 Tablespoon|
|Celery stalks||3 , thinly bias sliced to make 1 1/2 cups|
|Baby sweetcorn||7 Ounce, drained and cut in half crosswise (Use Whole)|
|Cherry tomatoes||8 , halved|
|Hot cooked rice||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 1659 Calories from Fat 511
% Daily Value*
Total Fat 57 g88.1%
Saturated Fat 15.3 g76.6%
Trans Fat 0.3 g
Cholesterol 290.3 mg
Sodium 1294.2 mg53.9%
Total Carbohydrates 168 g55.9%
Dietary Fiber 10.9 g43.7%
Sugars 14.8 g
Protein 115 g231%
Vitamin A 42.1% Vitamin C 67.3%
Calcium 12.4% Iron 53.8%
*Based on a 2000 Calorie diet
For sauce, stir together water, bean sauce, cornstarch, and red pepper.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry celery in hot oil about 3 minutes or till crisp-tender.
Remove celery from the wok or skillet.
Add half of the pork to the hot wok or skillet.
Stir-fry about 3 minutes or till no longer pink.
Stir-fry remaining pork about 3 minutes or till no longer pink.
Return all pork to the wok or skillet.
Stir in corn.
Push mixture from center of the wok or skillet.
Stir sauce; add to center of the wok.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Return celery to the wok or skillet; stir ingredients together to coat with sauce.
Arrange tomatoes atop.
Cover and cook for 1 minute.
Serve immediately over rice.