Pork and Baby Corn Stir-fry Noodles

Every time I have baby corn, I always think to myself, “Why don’t I eat more baby corn?” I really don’t have an answer, which is a shame, because they’re so delightful.

I had extra pork cutlets and dried spaghetti from previous dinners, so I decided on making a stir-fry. I needed to pick up baby corn, which was canned since there weren’t any in the frozen foods section, and fresh green onions. Those plus soy sauce, sesame oil, and some sort of citrus juice were all I needed to make a quit stir-fry. Total costs were probably around $8, depending on mostly how much you had to spend on sesame oil, and of course you can nix it if you don’t want to pay for it.

Ingredients for two plus lunch:

  • ½ pound of spaghetti
  • 2 pork cutlet, cut into strips
  • 1 – 1 ½ cups baby corn, frozen, canned, or fresh, cut into 1-inch pieces
  • 5 stalks of green onion, cut into 1-inch pieces
  • 3 garlic cloves, minced
  • ½ cup soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon Sriracha
  • ¼ teaspoon red pepper flakes
  • ¼ cup pineapple or orange juice
  • ½ teaspoon cornstarch
  • Pepper
  • 1 teaspoon vegetable oil

In a small bowl, combine the soy sauce, sesame oil, minced garlic, Sriracha, red pepper flakes, pepper, pineapple juice, and cornstarch. Add the pork strips. Mix and refrigerate for at least an hour and up to a day.

Cook the pasta according to the directions and drain.

While the pasta is cooking, start on cooking the pork. Heat a wok or big frying pan on medium-high heat with the 1 teaspoon vegetable oil. Add the pork and cook for 4 to 6 minutes. Stir occasionally.

Add the drained spaghetti, baby corn, and green onions. And turn off heat. Mix well and add more soy sauce if desired. I also topped my bowl with some crushed peanuts for extra flavor and texture.

Published in: on August 11, 2010 at 6:56 am  Leave a Comment  
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