Thai Pork And Baby Corn Stir Fry Recipes

THAI PORK AND BABY CORN STIR FRY

Steps:

• Heat oil in a large pan or wok, stir-fry pork until browned all over, add paste stir to coat.
• Add lime juice, fish sauce, ginger, sugar and milk stir-fry a few minutes to cook pork through.
• Add capsicum and corn and stir-fry about 4 Min's, add spinach and basil, stir-fry tossing until leaves are just wilted.

THAI PORK STIR FRY

Steps:

• Saute garlic, red onion, carrots and red pepper in oil in nonstick skillet over high heat for 5 minutes.
• Add pork, cook for 3 minutes or until no longer pink.
• Add chicken broth, fish sauce, peanuts and brown sugar.
• Add rice noodles, broken in half (submerge in liquid).
• Cover and cook over low heat for 6 minutes.
• Stir in cornstarch mixed with water; cook until thickened.

STIR-FRY GROUND PORK WITH CORN

Steps:

• In a wok, heat grape seed oil over medium. Sauté garlic and chili peppers for 20 seconds.
• Add ground pork and white pepper powder to it. Increase heat over medium high. Stir-fry pork until 80% cooked. Continue to stir in corn and combine well.
• Reduce heat to medium. Pour water into wok and cover. Simmer until corn is completely heated, about 1 minute.
• Uncover and season with salt. Turn off heat and stir in green onions. Serve hot!

THAI PORK STIR-FRY

Steps:

• In bowl, whisk a little of the milk into cornstarch to make a smooth paste. Whisk in remaining milk, sugar soy sauce and lime zest; set aside.
• In a wok or large skillet, melt butter over high heat; stir-fry pork and garlic for 2 minutes or until pork is browned. Add red and green peppers and green curry paste and stir-fry for 2 minutes or until peppers start to soften. Whisk milk mixture and pour into wok. Cook, stirring often, for about 3 minutes or until sauce is thickened. Stir in time juice and basil.
• COOKING TIP: Thai green curry paste can be found in jars or packets with the Asian foods at most grocery stores. It is quite spicy so if you're not sure about the heat, start with the lowest amount suggested.
• FOR THE ADVENTUROUS: Use Thai fish sauce instead of soy sauce, increase curry paste to 1 1/2 teaspoons and add 2 cups shredded napa cabbage with peppers.

STIR-FRIED PORK WITH GREEN BEANS & BABY CORN

Steps:

• Slice pork across grain into thin slices into 3/4 inch strips.
• Combine 2 tsp cornstarch, soy sauce, dry sherry, and sesame oil. Mi wella nd pour into a large ziplock bag. Add pork and toss to coat. Seat aside to marinate for 30 minutes. Combine remaining 1 Tbsp cornstarch and 1/3 cup water in small cup; set aside.
• Heat 1 Tbsp peanut oil in wok or large skillet over high heat. Add beans; stir-fry about 4 minutes. Add remaining 2 Tbsp water; reduce heat to medium-low. Cover and simmer 10 to 12 minutes or until crisp-tender. Remove beans from wok and set aside.
• Heat remaining 1 Tbsp peanut oil in wok over high heat. Add garlic and ginger and pork along with marinade. Stir fry about 3 minutes or until meat is no longer pink in the center. Add black bean sauce and hot chili paste; stir fry 2 minutes.
• Return beans to wok. Stir cornstarch mixture; add to wok. Bring to a boil; cook until sauce thickens. Stir in baby corn; heat through.