Title: Stir-Fried Pork with Baby Corn
Categories: Meats
Yield: 4 Servings

1/2 lb Lean boneless pork loin
1 c Diced red bell pepper
1 tb Low-sodium soy sauce
1 tb Dry sherry
1 ts Sugar
2/3 c Water
1 tb Cornstarch
2 tb Low-sodium soy sauce
2 ts Chili puree with garlic
-sauce
Vegetable cooking spray
2 ts Vegetable oil
15 oz Whole baby corn, (1 can)
-drained
8 oz Sliced water chestnuts, (1
-can) drained
4 1/2 oz Sliced mushrooms, (1 jar)
-drained
2 ts Dark sesame oil
4 c Hot cooked rice
Parsley sprigs, (optional)

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; saute 2 minutes. Add
corn and next 2 ingredients; saute 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. Yield: 4 servings (serving size:
1-1/4 cups pork mixture and 1 cup rice).

Per serving: 511 Calories; 11g Fat (20% calories from fat); 20g Protein;
80g Carbohydrate; 28mg Cholesterol; 412mg Sodium

Serving Ideas : Serve over rice. Garnish with parsley sprigs, if desired.

NOTES : Chili puree with garlic sauce is available in Oriental markets or
in your supermarket's Oriental section.

Recipe by: Cooking Light, Jan/Feb 1995, page 116

Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.