Return to Chinese
|
1 pound lean boneless pork 1 8-ounce package frozen whole baby sweet corn, thawed, or one 15-ounce can whole baby sweet corn, drained 1/2 cup water 2 tablespoons soy sauce 2 tablespoons dry sherry 4 teaspoons cornstarch 1/2 teaspoon instant chicken bouillon granules 1 tablespoon cooking oil 2 cloves garlic, minced 3 medium carrots, thinly bias sliced (1-1/2 cups) 2 cups fresh pea pods or one 6-ounce package frozen pea pods, thawed 4 ounces fresh shiitake or other fresh mushrooms, sliced (1-1/2 cups) 1 cup jicama cut into julienne strips 3 cups hot cooked rice Sweet pepper strips (optional) Parsley sprigs (optional)
|
|
Trim fat from pork. Partially freeze pork. Thinly slice across the grain into bite-size strips. Halve corn crosswise. For sauce, stir together the water, soy sauce, sherry, cornstarch, and chicken bouillon granules. Set aside.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add carrots; stir-fry for 3 minutes. Add fresh pea pods (if using), mushrooms, and baby corn. Stir-fry for 1 to 2 minutes or till vegetables are crisp-tender. Remove the vegetables from the wok. Add half of the pork to the hot wok. Stir-fry for 2 to 3 minutes or till no pink remains. Remove pork from wok. Repeat with remaining pork. Return all pork to the wok. Push pork from the center of the wok. Stir sauce. Add sauce to the center of the wok. Cook and stir till thickened and bubbly. Return the cooked vegetables to the wok. Add frozen pea pods (if using) and jicama. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through.
Serve immediately with hot cooked rice. If desired, garnish with pepper strips and parsley sprigs.
|
Return to Pork