Spicy pork and baby corn stir-fry
Tender pork is perfect in a stir-fry, particularly when combined with fresh baby corn and a subtle curry flavour. The addition of Hokkien noodles makes a completely satisfying meal.
2 tablespoons canola oil
350 grams (12 oz) lean boneless pork, cut into thin strips
1 teaspoon ground turmeric
1 tablespoon ground coriander
50 grams (2 oz) fresh ginger, peeled and cut into thin strips
2 garlic cloves, crushed
2 green peppers, deseeded and cut into thin strips
398 ml can baby corn, drained, halved lengthwise
6 scallions, sliced on the diagonal
1⁄3 cup dry or medium dry sherry
1⁄3 cup diluted salt-reduced or homemade chicken or vegetable stock
2 tablespoons salt-reduced soy sauce
4 cups bean sprouts
300 grams (10 oz) Hokkien noodles
1⁄3 cup roughly chopped cilantro
1.Heat 1 tablespoon of the oil in a wok or large frying pan. Add the pork and stir-fry for 5 minutes over a high heat. Reduce the heat, sprinkle in the turmeric and ground coriander and continue to stir-fry for 2 minutes. Transfer the meat to a plate and set aside.
2.Pour the remaining oil into the wok and add the ginger, garlic, peppers, corn and scallions. Stir-fry for 5 minutes, then return the meat to the wok with any juices on the plate. Stir-fry the meat and vegetables together so they are well mixed.
3.Pour in the sherry, stock and soy sauce, then reduce the heat and simmer for 5 minutes. Add the bean sprouts and noodles, cook for 2 more minutes, then sprinkle with the cilantro. Stir and serve immediately.
Variations• Good-quality curry powder or a curry paste can be used instead of turmeric and coriander. Add 2–3 teaspoons to the meat in step 1.• Chicken or lamb may be used instead of the pork. • A can of sliced bamboo shoots, drained, would make a handy alternative to baby corn.
Serves 4
Preparation time 20 minutes
Cooking time 20 minutes
Each serving
27 g protein • 13 g fat of which 2 g saturates • 26 g carbohydrate • 5 g fibre • 359 Calories
