Labadie Recipe Database

Name Stir Fried Pork with Green Beans and Baby Corn Number of People 4 List of Ingredients 3/4 lb. pork tenderloin 1 T plus 1 tsp cornstarch, divided 2 T soy sauce 1 T rice wine or dry sherry 1 tsp. sugar 1/2 tsp dark sesame oil 1/3 cup plus 2 T water, divided 2 T peanut oil, divided 1 lb. fresh green beans, trimmed and cut into 1 1/2-inch pieces 2 cloves garlic, minced 1 tsp. finely chopped ginger 1 T black bean sauce 14 oz. can pre-cut baby corn, drained and rinsed or 15 oz. can whole baby corn, drained, rinsed and cut into 1-inch lengths Description Slice pork across grain into thin slices, cut slices into 1/4-inch strips. Combine 1 tsp. 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 tsp. cornstarch and 1/3 cup water in small cup; set aside. Heat 1 T. peanut oil in wok or large skillet over high heat. Add beans; stir-fry about 4 minutes. Add remaining 2 T water; reduce heat to medium-low. Cover and simmer 10 to 12 minutes or until crisp-tender. Remove from wok; set aside. Heat remaining 1 T 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 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. Time 30 minutes Difficulty (1-5) 1 Notes Can substitute hoisin sauce for black bean sauce but eliminate sugar. Can be a little dry; might want to add a little soy sauce and/or hoisin sauce with a T of water right before serving. Image