Stir-Fried Pork With Green Beans & Baby Corn - cooking recipe

Ingredients

1 - 1 1/2 lb pork tenderloin
1 tablespoon cornstarch
2 teaspoons cornstarch
1 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon dark sesame oil
1/3 cup water
2 tablespoons water
2 tablespoons peanut oil
1 lb green beans, fresh or frozen, trimmed and cut into 1 1/2 inch pieces
2 garlic cloves, minced
1 teaspoon ginger, minced
1 tablespoon black bean sauce
1 teaspoon hot chili paste
1 (14 ounce) can whole baby corn, rinsed and drained
1 large ziploc bag

Preparation

Slice pork across grain into thin slices into 3/4 inch strips.
Combine 2 tsp cornstarch, soy sauce, dry sherry, and sesame oil. Mi wella nd pour into a large ziplock bag. Add pork and toss to coat. Seat aside to marinate for 30 minutes. Combine remaining 1 Tbsp cornstarch and 1/3 cup water in small cup; set aside.
Heat 1 Tbsp peanut oil in wok or large skillet over high heat. Add beans; stir-fry about 4 minutes. Add remaining 2 Tbsp water; reduce heat to medium-low. Cover and simmer 10 to 12 minutes or until crisp-tender. Remove beans from wok and set aside.
Heat remaining 1 Tbsp peanut oil in wok over high heat. Add garlic and ginger and pork along with marinade. Stir fry about 3 minutes or until meat is no longer pink in the center. Add black bean sauce and hot chili paste; stir fry 2 minutes.
Return beans to wok. Stir cornstarch mixture; add to wok. Bring to a boil; cook until sauce thickens. Stir in baby corn; heat through.