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.
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