Chinese Curried Pork W/Baby Corn

• 1 1/2 pounds pork, cut in pieces (I used pork chops & cut off the fat)
• 1 cup Shaoxing Yellow Wine
• 1/2 cup soy sauce
• 1/3 cup Oyster sauce
• 2 tablespoons sesame seed oil
• 2 tablespoons curry powder
• 1 teaspoon garlic powder (NOT garlic salt!)
• 1 teaspoon powdered ginger
• 1 teaspoon red pepper flakes
• 1 can baby corn pieces
• 3 tablespoons corn starch
• 1 bag of frozen bag frozen stir-fried broccoli, cauliflower, carrots w/sugarpeas

1. Cut your pork in small pieces and remove the fat. Drain the corn pieces. Place pork and corn in a bowl and pour over it the soy sauce, shaoxing wine, oyster sauce,curry powder, ginger and garlic powder--the corn starch goes in last. Stir well and let sit for at least an hour to let the flavors blend properly.
2. Heat 2 TBSP sesame seed oil in a wok, then pour the pork and sauce and corn into it over medium-high heat and stir-fry until pork is almost done.
3. Toss in the bag of frozen vegies and stir well. Stir-fry for another 5 minutes, then cover and simmer for 10 minutes on low heat. Let the dish sit for 10 minutes so the gravy thickens, then serve with white rice.

pork, soy sauce, oyster sauce, sesame seed oil, curry powder, garlic, powdered ginger, red pepper, corn pieces, corn starch, broccoli

Taken from food52.com/recipes/23533-chinese-curried-pork-w-baby-corn (may not work)