Spicy Pork With Baby Corn - cooking recipe

Ingredients

1 lb. boneless pork
1/2 c. cold water
1 Tbsp. bean sauce
1 tsp. cornstarch
1/4 tsp. ground red pepper
1 Tbsp. cooking oil
3 stalks celery, thinly bias sliced (1 1/2 c.)
1 (7 oz.) jar whole baby sweet corn, drained and cut in half crosswise
8 cherry tomatoes, halved
hot cooked rice

Preparation

Partially freeze pork; cut on the bias into thin bite-size strips.
For sauce, stir together water, bean sauce, cornstarch and red pepper.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry celery in hot oil about 3 minutes or until tender-crisp. Remove celery from the wok or skillet.
Add half of the pork to the hot wok or skillet.
Stir-fry about 3 minutes or until no longer pink.
Remove pork.
Stir-fry remaining pork about 3 minutes. Return all pork to the wok or skillet.
Stir in corn.
Push mixture from center of the wok or skillet.
Stir sauce; add to center of the wok.
Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more.
Return celery to the wok or skillet.
Stir ingredients together to coat with sauce.
Arrange tomatoes atop. Cover and cook for 1 minute.
Serve immediately over rice.
Makes 4 servings.