Spicy Pork and Baby Corn Stir-Fry

Name: Spicy pork and baby corn stir-fry
Prep time: 20 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 2 tbsp canola oil; 12 oz lean boneless pork (cut into thin strips); 1 tsp ground turmeric; 1 tbsp ground coriander; 2 oz fresh ginger (peeled and cut into thin strips); 2 garlic cloves (crushed); 2 green peppers (deseeded and cut into thin strips); 1 398ml 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 tbsp salt-reduced soy sauce; 4 cups bean sprouts; 10 oz Hokkien noodles; 1/3 cup cilantro (roughly chopped)

Best Health

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.

photo credit: shutterstock

Servings	Prep Time	Cook Time
4servings	20minutes	20minutes

Servings	Prep Time
4servings	20minutes

Cook Time

20minutes

Course Dinner, Lunch
Cuisine Meats, Vegetables

Ingredients

2 tbsp canola oil
12 oz lean boneless pork cut into thin strips
1 tsp ground turmeric
1 tbsp ground coriander
2 oz fresh ginger peeled and cut into thin strips
2 garlic cloves crushed
2 green peppers deseeded and cut into thin strips
1 398ml 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 tbsp salt-reduced soy sauce
4 cups bean sprouts
10 oz Hokkien noodles
1/3 cup cilantro roughly chopped

Servings: servings

Units:

Ingredients

2 tbsp canola oil
12 oz lean boneless pork cut into thin strips
1 tsp ground turmeric
1 tbsp ground coriander
2 oz fresh ginger peeled and cut into thin strips
2 garlic cloves crushed
2 green peppers deseeded and cut into thin strips
1 398ml 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 tbsp salt-reduced soy sauce
4 cups bean sprouts
10 oz Hokkien noodles
1/3 cup cilantro roughly chopped

Servings: servings

Units:

Course Dinner, Lunch
Cuisine Meats, Vegetables

Instructions

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.
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.
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.

Recipe Notes

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.

Each serving: 27 g protein, 13 g fat of which 2 g saturates, 26 g carbohydrate, 5 g fibre, 359 Calories

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