Skip to content
  1. Black Friday Sale -Get 25% Off With Code BF2024
  2. Become an officialWest Bend Ambassador
  3. Free standard shipping sitewide on orders over $39!

The Timeless Collection

This collection perfectly blends classic aesthetics with modern functionality, effortlessly complementing a wide range of decore styles.

SHOP NOW
Close (esc)

Sign Up for West Bend News & Offers

Get the latest news and offers when you sign up for our official newsletter.

Pork and Vegetable Stir Fry - West Bend

Pork and Vegetable Stir Fry

Older Post
Newer Post

Full Recipe Details

Ingredients

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

Cooking Process

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.

Shop Our Family of Brands

Search

Main menu

Shopping Cart

Use POP20 to get 20% off popcorn makers!