Quick 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. Melt butter with oil in Wok at 325°F/162.7°C. Add onion, zucchini and garlic; stir-fry until zucchini is just tender (about 2 minutes).
2. Add corn and dill weed. Stir to combine and heat for about 1 minute. Season to taste. Garnish with chopped pimiento if desired. Reduce heat to warm for serving.
- West Bend Admin