Dinner Tonight: Miao Pork With Corn And Chiles Recipe

• 1/3 pound pork loin, cut into 1/2-inch by 1-inch pieces
• 3 cups corn (from about 3 ears of corn)
• 1 tablespoon canolia oil
• 2 teaspoons minced garlic
• 1/4 teaspoon ground Sichuan peppercorn
• 2 red cayenne chiles, stemmed, seeded, and thinly sliced
• 1 teaspoon salt
• chili oil (optional)

1. Place a wok over high heat. Pour in the oil, and when it just starts to smoke, add the garlic. Stir-fry until fragrant, just a few seconds, and then add the pork and Sichuan pepper. Stir-fry until the pork is no longer pink, about a minute.
2. Add the chiles and 1/2 teaspoon of salt. Stir-fry until pork begins to brown, about one minute. Add corn, and stir-fry for a minute. Then add the remaining 1/2 teaspoon of salt and cook until corn is tender, about 3 minutes.
3. Serve corn and pork with white rice. Drizzle on chili oil (optional) to taste.

pork loin, corn, canolia oil, garlic, ground sichuan peppercorn, red cayenne chiles, salt, chili oil

Taken from www.seriouseats.com/recipes/2011/10/miao-pork-with-corn-and-chiles-recipe.html (may not work)