Miao Pork With Corn and Chilies

By sunitagt

Calories 222
Carbohydrates 22.4 g
Dietary fiber 3.1 g
Cholesterol 33 mg
Fat 10 g
Saturated fat 3.4 g
Sodium 422 mg
Protein 14.1 g

Ingredients

• 1/3 pound pork loin
• 3-4 large ears of corn, to yield 3 cups kernels
• 1 tablespoon lard or peanut oil
• 2 teaspoon sminced garlic
• 1/4-1/2 teaspoon coarsely ground Sichuan pepper
• 2 red cayenne chilies or use jalapenos, thinly sliced
• 1 teaspoon salt
• toasted Asian sesame oil, optional
• green onion, sliced (optional)

Details

Servings 4
Adapted from webmd.com

Preparation

Step 1

1. Thinly slice the pork and then cut into small slices, about 1/2-inch by 1 inch. Set aside. Cut kernels from corncobs; one at a time, stand each cob on a cutting board and use a cleaver or chef’s knife to slice the kernels off the cob; set aside.

2. Place a wok or large skillet over high heat. Add lard or oil, and when it is hot, toss in garlic. Stir-fry for a moment, add pork and Sichuan paper. Stir-fry for several minutes, add the chilies and 1/2 teaspoon of salt and stir-fry until pork has changed color all over, another minute or so. Add corn and stir-fry for about a minute, then add remaining 1/2 teaspoon salt. Stir-fry until corn is cooked through and tender, another 3 to 4 minutes. Drizzle on a little toasted sesame oil, if using; and add green onions, if using.

3. Turn out and serve hot or at room temperature with rice.