Stir-Fried Pork With Baby Corn

• 1/2 pound lean, boneless pork loin
• 1 cup diced red bell pepper
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon dry sherry
• 1 teaspoon sugar
• 2/3 cup water
• 1 tablespoon cornstarch
• 2 tablespoons low-sodium soy sauce
• 1 to 2 teaspoons chili puree with garlic sauce
• Vegetable cooking spray
• 2 teaspoons vegetable oil
• 1 (15-ounce) can whole baby corn, drained
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 (4 1/2-ounce) jar sliced mushrooms, drained
• 2 teaspoons dark sesame oil
• 4 cups hot cooked rice
• Parsley sprigs (optional)

1. 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.
2. 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. Serve over rice. Garnish with parsley sprigs, if desired.
3. Note: Chili puree with garlic sauce is available in Oriental markets or in your supermarket's Oriental section.

lean, red bell pepper, soy sauce, sherry, sugar, water, cornstarch, soy sauce, chili puree, vegetable cooking spray, vegetable oil, baby corn, water chestnuts, mushrooms, dark sesame oil, rice, parsley

Taken from www.myrecipes.com/recipe/stir-fried-pork-with-baby-corn (may not work)