Spicy Pork With Baby Corn
A vibrant and spicy stir-fry featuring tender pork, sweet baby corn, crisp celery, and juicy cherry tomatoes, perfect for a quick, flavorful Asian-inspired meal.
Ingredients
Instructions
- Partially freeze the pork; cut on the bias into thin bite-size strips.
- For the sauce, stir together cold water, bean sauce, cornstarch, and ground red pepper. Set aside.
- Preheat a wok or large skillet over high heat; add cooking oil.
- Stir-fry celery in hot oil about 3 minutes or until tender-crisp. Remove celery from the wok or skillet.
- Add half of the pork to the hot wok or skillet.
- Stir-fry about 3 minutes or until no longer pink.
- Remove the pork from the wok or skillet.
- Stir-fry the remaining pork about 3 minutes.
- Return all pork to the wok or skillet.
- Stir in the drained and halved baby corn.
- Push the mixture from the center of the wok or skillet.
- Stir the sauce; add it to the center of the wok.
- Cook and stir until the sauce is thickened and bubbly.
- Cook and stir for 1 minute more.
- Return the celery to the wok or skillet.
- Stir ingredients together to coat with the sauce.
- Arrange halved cherry tomatoes atop the mixture.
- Cover and cook for 1 minute.
- Serve immediately over hot cooked rice.
Tips & Substitutions
For enhanced flavor, marinate the pork in soy sauce or ginger for at least 30 minutes before cooking. If you don't have baby corn, use sliced bell peppers or snap peas instead. Adjust the heat level by increasing or decreasing the ground red pepper. Always ensure the pork is cooked through but avoid overcooking to maintain tenderness.
Serving Suggestions
Serve the spicy pork over a bed of hot cooked rice for a satisfying meal. You can add a side of steamed broccoli or a fresh cucumber salad to balance the dish's heat. This recipe also pairs beautifully with Pork Egg Rolls for a delightful spread. Consider garnishing with green onions for added flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and microwave in short intervals, stirring occasionally, or reheat gently in a skillet over medium heat to maintain the texture of the pork and vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Pork With Baby Corn contains roughly 967 calories, with 24g protein, 209g carbohydrates, and 4g fat. It is an excellent source of vitamin C (170% of the Daily Value), protein (47% of the Daily Value), and iron (36% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1796mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute the pork with chicken, beef, or tofu for a vegetarian option. Adjust cooking times accordingly, especially for chicken and beef, to ensure they are fully cooked through.
What if I can't find bean sauce?
If bean sauce is unavailable, you can use hoisin sauce or a mixture of soy sauce and a pinch of sugar for a similar flavor profile. This adjustment will still yield a tasty sauce for the stir-fry.
How can I make this dish less spicy?
To reduce the spiciness, simply decrease the amount of ground red pepper or omit it altogether. You can also add a bit of sugar or increase the quantity of baby corn to balance the heat and add sweetness to the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).