Stir-Fried Pork with Baby Corn

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4 servings (serving size: 1 1/4 cups pork mixture and 1 cup rice)


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1/2 pound lean, boneless pork loin
1 cup diced red bell pepper
1 tablespoon low-sodium soy sauce
1 tablespoon dry sherry
1 teaspoon sugar
2/3 cup water
1 tablespoon cornstarch
2 tablespoons low-sodium soy sauce
1 to 2 teaspoons chili puree with garlic sauce
Vegetable cooking spray
2 teaspoons vegetable oil
1 (15-ounce) can whole baby corn, drained
1 (8-ounce) can sliced water chestnuts, drained
1 (4 1/2-ounce) jar sliced mushrooms, drained
2 teaspoons dark sesame oil
4 cups hot cooked rice
Parsley sprigs (optional)


Trim fat from pork, and cut pork into thin strips. Combine pork and next 4 ingredients in a bowl; stir well, and set aside. Combine water and next 3 ingredients; stir with a wire whisk until well-blended. Set aside.

Coat a large nonstick skillet with cooking spray; add vegetable oil, and place over medium heat until hot. Add pork mixture; sauté 2 minutes. Add corn and next 2 ingredients; sauté 3 minutes. Add cornstarch mixture; bring to a boil, and cook 1 minute or until thickened. Remove from heat; drizzle the sesame oil over the pork mixture. Serve over rice. Garnish with parsley sprigs, if desired.

Note: Chili purée with garlic sauce is available in Oriental markets or in your supermarket's Oriental section.

Created date

June 2004

Nutritional Information

Calories 405
Caloriesfromfat 22 %
Fat 9.7 g
Satfat 2.4 g
Monofat 3.7 g
Polyfat 2.7 g
Protein 18.4 g
Carbohydrate 57.8 g
Fiber 4.9 g
Cholesterol 34 mg
Iron 3.7 mg
Sodium 674 mg
Calcium 46 mg