Pork and Vegetable Stir Fry

Pork and Vegetable Stir Fry


Serves 4.


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.

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