Spicy Pork With Baby Corn

• 1 lb. boneless pork
• 1/2 c. cold water
• 1 Tbsp. bean sauce
• 1 tsp. cornstarch
• 1/4 tsp. ground red pepper
• 1 Tbsp. cooking oil
• 3 stalks celery, thinly bias sliced (1 1/2 c.)
• 1 (7 oz.) jar whole baby sweet corn, drained and cut in half crosswise
• 8 cherry tomatoes, halved
• hot cooked rice

1. Partially freeze pork; cut on the bias into thin bite-size strips.
2. For sauce, stir together water, bean sauce, cornstarch and red pepper.
3. Set aside.
4. Preheat a wok or large skillet over high heat; add cooking oil.
5. (Add more oil as necessary during cooking.) Stir-fry celery in hot oil about 3 minutes or until tender-crisp. Remove celery from the wok or skillet.
6. Add half of the pork to the hot wok or skillet.
7. Stir-fry about 3 minutes or until no longer pink.
8. Remove pork.
9. Stir-fry remaining pork about 3 minutes. Return all pork to the wok or skillet.
10. Stir in corn.
11. Push mixture from center of the wok or skillet.
12. Stir sauce; add to center of the wok.
13. Cook and stir until thickened and bubbly.
14. Cook and stir for 1 minute more.
15. Return celery to the wok or skillet.
16. Stir ingredients together to coat with sauce.
17. Arrange tomatoes atop. Cover and cook for 1 minute.
18. Serve immediately over rice.
19. Makes 4 servings.

boneless pork, cold water, bean sauce, cornstarch, ground red pepper, cooking oil, stalks celery, baby sweet corn, tomatoes, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=546036 (may not work)