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Stir-Fried Pork with Baby Corn

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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