Recipe by Cooking Light January 1995


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

405 calories; calories from fat 22%; fat 9.7g; saturated fat 2.4g; mono fat 3.7g; poly fat 2.7g; protein 18.4g; carbohydrates 57.8g; fiber 4.9g; cholesterol 34mg; iron 3.7mg; sodium 674mg; calcium 46mg.