Recipe - Stir-Fried Pork With Baby Corn

One half pound Lean boneless pork loin
1 cup Diced red bell pepper
1 tablespoon Lowsodium soy sauce
1 tablespoon Dry sherry
1 teaspoon Sugar
2/3 cup Water
1 tablespoon Cornstarch
2 tablespoon Lowsodium soy sauce
2 teaspoon Chili puree with garlic
sauce
Vegetable cooking spray
2 teaspoon Vegetable oil
15 ounce Whole baby corn, (1 can)
drained
8 ounce Sliced water chestnuts, (1
can) drained
4 One half ounce Sliced mushrooms, (1 jar)
drained
2 teaspoon Dark sesame oil
4 cup 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
wellblended. 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:
1One fourth 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 MCRecipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.