See Also: Stir-Fried Pork and Vegetables(recipes)
Stir-fried Vegetables with Noodles(recipes)
Stir-Fried Tofu and Vegetables(recipes)
Stir-Fried Scallops with Vegetables(recipes)
Stir-Fried Sausage and Vegetables(recipes)
Cashew chicken with stir-fried vegetables(recipes)
Stir-Fried Pork Lo Mein(recipes)
Fried Noodle and Pork Stir-Fry(recipes)
Stir-Fried Pork with Oranges and Snow Peas(recipes)
Stir-Fried Pork with Green Beans and Baby Corn(recipes)

Stir-Fried Pork and Vegetables (recipes)




Yield: Makes 4 servings

Baby corn cobs are tender, miniature ears of corn that can be completely eaten. They are also great in soups and salads.





Ingredients:



1pound lean boneless pork loin or tenderloin roast

2cloves garlic, minced

2teaspoons minced fresh ginger

2tablespoons peanut or vegetable oil, divided

1jar (7 ounces) baby corn cobs, drained and rinsed

6ounces (2 cups) fresh snow peas or 1 package (6 ounces) frozen snow peas, thawed and cut into halves, if large

1/2cup stir-fry sauce

Hot cooked white rice or Chinese egg noodles (optional)









Preparation:





1.Cut pork across the grain into 1/4-inch slices; cut each slice into 1-1/4X1/4-inch strips. Toss pork with garlic and ginger in small bowl.2.Heat wok or large skillet over medium-high heat. Add 1 tablespoon oil; heat until hot. Add pork mixture; stir-fry 3 minutes or until pork is no longer pink. Remove and reserve.3.Heat remaining 1 tablespoon oil in wok. Add corn cobs and snow peas; stir-fry 3 minutes for fresh or 2 minutes for frozen snow peas or until crisp-tender and corn cobs are hot. Add stir-fry sauce; stir-fry 30 seconds or until sauce boils.4.Return pork along with any accumulated juices to wok; heat through. Serve over rice.