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id
5998
Name
Stir Fried Pork with Green Beans and Baby Corn
Main Dish Category
Main Dish
Secondary Dish Category
Cooking Exchange,
Main Ingredient
Pork Tenderloin
Other Ingredient
Black Bean Sauce
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
Cooking Type
Stir Fry
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.
Origin
Asian Cooking page 248
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