Pork and Vegetable Stir Fry

    1 tablespoon cornstarch
    ½ teaspoon salt
    ½ teaspoon sugar
    1 pound lean pork, cut into ½ inch cubes
    2 tablespoons dry white wine
    1/8 teaspoon ground ginger
    4 tablespoons vegetable oil
    2 medium carrots, sliced thin on a diagonal
    1 small green pepper cut in 1-inch pieces
    ½ pound fresh mushrooms, sliced
    1 15-ounce can of baby ears of corn, drained and rinsed
    ½ cup chicken broth or bouillon

  1. In bowl, combine cornstarch, sugar and salt. Add pork cubes and stir to mix. Add soy sauce, wine, and ginger to bowl; stir again to mix. Marinate 30 minutes.
  2. Preheat 2 tablespoons oil in the Wok at 375°F/190.5°C. Add pork and stir-fry until no longer pink. Push up sides of Wok.
  3. Add carrots and stir-fry 2-3 minutes until just tender. Push up sides. Add 1 tablespoon oil, heat briefly and add green pepper, stir-fry 1-2 minutes. Push up sides. Add mushrooms and stir-fry for 2 minutes. Push up side. Add corn and stir-fry for 2 minutes. Stir all ingredients gently to combine. Add chicken broth and stir until heated. Reduce heat to warm for serving.

    Serves 4.