Stir-fried pork with baby corn

4 servings

Ingredients

Quantity Ingredient
½ pounds Lean, boneless pork loin
1 cup Diced red bell peppers
3 tablespoons Low-sodium soy sauce, divided
1 tablespoon Dry sherry
1 teaspoon Sugar
⅔ cup Water
1 tablespoon Cornstarch
1 tablespoon Chili puree with garlic sauce* (to 2 Tsp)
Vegetable cooking spray
2 teaspoons Vegetable oil
1 can Whole baby corn, drained
(15 ounces)
1 can Sliced water chestnuts,
(8 ounces), drained
1 can Sliced mushrooms (4 1/2 ounces), drained
2 teaspoons Dark sesame oil
4 cups Hot cooked rice
Fresh parsley sprigs (Optional)

Directions

* Available in Oriental markets and the Ethnic section of many supermarkets.

Trim the fat from the pork and cut the meat into thin strips. Combine the pork, bell pepper, 1 tablespoon of the soy sauce, the dry sherry and sugar. Stir well and set aside. Combine the water, cornstarch, the remaining 2 tablespoons of soy sauce and the chili puree. Stir with a wire whisk until well blended and set aside.

Coat a large nonstick skillet (or a wok) with vegetable cooking spray. Add the vegetable oil and place over high heat until hot. Add the pork mixture and saute for 2 minutes. Add the corn, water chestnuts and mushrooms; saute for another 3 minutes. Mix in the cornstarch mixture and bring to a boil. Cook for 1 minute or until the sauce is thickened.

Remove from the heat and drizzle the sesame oil over the pork mixture.

Serve over rice, garnished with parsley sprigs, if desired.

Makes 4 (1¼ cup) servings. Calories 405 (22% from Fat); Protein 18⅖ g; Fat 9.7 g (Sat 2⅖ g, Mono 3.7 g, Poly 2.7g); Carbohydrate 57⅘ g; Fiber 4.9 g; Cholesterol 34 mg; Iron 3.7 mg; Sodium 674 mg; Calcium 46 mg. [Cannery Row; Recipes by Greg Patent] [Cooking Light; January/February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-22-95

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