Stir Fried Pork With Green Beans And Baby Corn Recipe

Stir Fried Pork With Green Beans And Baby Corn
submitted by bahuja2001 at


Health IndexAverageCuisine
Main Ingredient


 Pork tenderloin3⁄4 Pound
 Cornstarch4 Teaspoon, divided
 Soy sauce2 Tablespoon
 Rice wine/Dry sherry1 Tablespoon
 Sugar1 Teaspoon
 Sesame oil1⁄2 Teaspoon
 Water7 1⁄3 Tablespoon, divided (1/3 cup plus 2 tablespoons)
 Fresh green beans1 Pound
 Peanut oil2 Tablespoon, divided
 Garlic2 Clove (10 gm), minced
 Finely chopped fresh ginger1 Teaspoon
 Black bean sauce1 Tablespoon
 Canned baby corn/1 can, 15 ounces whole baby corn, drained, rinsed and cut into 1 inch lengths14 Ounce, drained, rinsed (1 can, pre cut)

Nutrition Facts

Serving size: Complete recipe

Calories 1439 Calories from Fat 429

% Daily Value*

Total Fat 48 g74%

Saturated Fat 9.5 g47.3%

Trans Fat 0.1 g

Cholesterol 221.1 mg

Sodium 3382.2 mg140.9%

Total Carbohydrates 149 g49.5%

Dietary Fiber 21.9 g87.5%

Sugars 38.9 g

Protein 93 g185.5%

Vitamin A 0.2% Vitamin C 5.6%

Calcium 4.6% Iron 23.3%

*Based on a 2000 Calorie diet


1. Slice pork across the grain into thin slices; cut into 3/4-inch strips.
2. Combine 1 teaspoon cornstarch, soy sauce, rice wine, sugar and sesame oil in medium bowl; mix well. Add pork; toss to coat. Set aside to marinate 20 to 30 minutes. Combine remaining 3 teaspoons cornstarch and 1/3 cup water in small cup; set aside.
3. To prepare beans, snap off stem ends from beans, pulling strings down to remove if necessary. Cut beans diagonally into 1 1/2-inch lengths.
4. Heat 1 tablespoon peanut oil in wok or large skillet over high heat. Add beans; stir-fry about 4 minutes. Add remaining 2 tablespoons water; reduce heat to medium-low. Cover and simmer 10 to 12 minutes or until crisp-tender. Remove beans from wok; set aside.
5. Heat remaining 1 tablespoon peanut oil in wok over high heat. Add garlic, ginger and pork; stir-fry about 3 minutes or until meat is no longer pink in center. Add black bean sauce; stir-fry 1 minute.
6. Return beans to wok. Stir cornstarch mixture; add to wok. Bring to a boil; cook until sauce thickens. Stir in baby corn; heat through.