Stir-fried Pork With Baby Corn

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains		Meats	4	Servings

INGREDIENTS

1/2	lb	Lean boneless pork loin
1	c	Diced red bell pepper
1	T	Low-sodium soy sauce
1	T	Dry sherry
1	t	Sugar
2/3	c	Water
1	T	Cornstarch
2	T	Low-sodium soy sauce
2	t	Chili puree with garlic
		sauce
		Vegetable cooking spray
2	t	Vegetable oil
15	oz	Whole baby corn, 1 can
		drained
8	oz	Sliced water chestnuts, 1
		can drained
4 1/2	oz	Sliced mushrooms, 1 jar
		drained
2	t	Dark sesame oil
4	c	Hot cooked rice
		Parsley sprigs, optional

INSTRUCTIONS

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  well-blended. 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: 1-1/4 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 MC-Recipe Digest
V1 #430 by igor@digex.net on Jan 28, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 498 Calories From Fat: 69 Total Fat: 7.8g Cholesterol: 38.5mg Sodium: 457.1mg Potassium: 906.2mg Carbohydrates: 83.6g Fiber: 8.8g Sugar: 10.2g Protein: 23g