For a vegetarian option, substitute firm tofu for the pork. Our kid testers especially liked the baby corn; for very young kids, break corn in half.
Yield: Yield: 4 servings
Amount per serving
- Calories: (1/4 of recipe): 252
- Fat: 11g
- Saturated fat: 2g
- Sodium: 512mg
- Cholesterol: 63mg
- 1 pound lean boneless pork, trimmed
- 2 tablespoons apple juice
- 2 tablespoons white or cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 2 cloves garlic, peeled and minced
- 1/2 cup diced red bell pepper (1/2 large pepper)
- 1 cup diced green bell pepper (1 large pepper)
- 1 cup canned bamboo shoots, rinsed and drained
- 1 cup canned whole baby corn
- Prep time: 15 minutes
Cooking time: 10 minutes
1. Cut the pork into 1-inch cubes.
2. In a bowl, stir together the apple juice, cider vinegar, soy sauce, corn-starch, and sugar. Set aside.
3. In a wok or heavy skillet, heat 1 tablespoon of the oil over medium-high heat. Stir-fry the garlic for 30 seconds, then add the diced red and green pepper and cook another 2 minutes. Remove the vegetables from the wok and set aside.
4. Heat the remaining tablespoon of oil over high heat. When it's very hot, add the pork and stir-fry about 4 minutes, until it's no longer pink. Stir the cornstarch mixture and add it to the wok.
Cook, stirring, until sauce is thickened, about 2 minutes. Return the diced peppers to the wok and add the bamboo shoots and baby corn. Stir and cook for 1 minute, or until all ingredients are heated through. Serve over rice.
How kids can help: Measure and stir together sauce ingredients; rinse and drain bamboo shoots; break baby corn into pieces.
TIP: Before using a wok for the first time, season it: Wipe the inside with vegetable oil, place it over low heat for 2 minutes, then let cool. Wipe out with a clean cloth and repeat.
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