Stir Fried Pork With Green Beans And Baby Corn Recipe
Summary
Ingredients
| Pork tenderloin | 3/4 pound | |
| Cornstarch | 4 Teaspoon, divided | |
| Soy sauce | 2 Tablespoon | |
| 1 tablespoon rice wine or dry sherry | ||
| Sugar | 1 Teaspoon | |
| Sesame oil | 1/2 Teaspoon | |
| 1/3 cup plus 2 tablespoons water, divided | ||
| Green beans | 1 pound | |
| Peanut oil | 2 Tablespoon, divided | |
| Garlic | 2 Clove (5gm), minced | |
| Ginger | 1 Teaspoon, finely chopped | |
| Black bean sauce | 1 Tablespoon | |
| Baby corn | 1 Can (10oz), drained, rinsed | |
Directions
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.
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.
Chef
