Last weekend, I couldn’t resist the sweet corn and bright red peppers in the farmers’ market. I decided to turn them into a quick and easy late summer stir-fry. I cut the corn kernels off the cob, thinly sliced the peppers, and cut the green onions. Then I stir-fried thinly sliced pork, added the vegetables, and JADE Sichuan Peanut Sauce. It took only minutes to cook a super-simple delicious stir-fry. You’ll love it. Eat with rice.
Pork, Red Pepper, and Corn Stir-fry with Peanut Sauce
Corn kernels, freshly cut off the cob, add a sweet tender crunch to this easy stir-fry. If fresh corn isn’t available, use thawed frozen corn kernels. To thaw quickly, pour frozen corn into a colander and run hot water over kernels.
Makes 2 servings
8 ounces boneless pork loin, fat-trimmed
1 tablespoon soy sauce
1 red bell pepper, stemmed and seeded
3 green onions, ends trimmed
1 cup fresh raw or thawed frozen corn kernels
2 tablespoons vegetable oil
2 tablespoons Jade Sichuan Peanut Sauce, or to taste
1. Cut the pork into thin slices about 1/2-inch wide and 3 inches long. Mix the pork with the soy sauce.
2. Cut the bell pepper into thin strips, about 3 inches long. Cut onions crosswise in 3-inch lengths, including the green tops. Cut thick white pieces in half lengthwise.
3. Set a 14-inch wok or 12-inch frying pan over high heat. When the pan is hot, add oil and rotate pan to spread oil. Add the pork and stir-fry until lightly browned, 1 to 2 minutes. Add the bell pepper and stir-fry until it begins to brown, about 1 minute. Add green onions and corn and stir-fry until onion turns bright green, about 30 seconds. Add the JADE Sichuan Peanut Sauce to taste and stir until blended. Pour into a serving dish.
Tags: fresh corn, jade peanut sauce, jade sichuan peanut sauce, peanut sauce, stir-fried pork recipe, stir-fry recipe