Q: What kind of meat is best for this recipe?
A: Lean pork slices are ideal for this stir-fry for their tender texture and compatibility with the vegetables.
Q: Can I use frozen corn instead of fresh corn?
A: Yes, frozen corn can be used as an alternative to fresh corn. Just ensure it’s thawed before cooking.
Q: How long should the pork be marinated?
A: Marinate the pork for at least 15 minutes to ensure it absorbs the flavors.
Q: Is it necessary to cook the carrots and corn separately from the pork?
A: Yes, cooking the vegetables separately ensures they retain their crisp texture and don’t get overcooked.
Stir-Fried Corn, Carrot, and Pork Slices
Notes
Ingredients:
- Lean pork: 100 grams
- Corn: 1/2 cob
- Carrot: 1/2 piece
- Salt: 1/2 teaspoon
- Sugar: 1/2 teaspoon
- Light soy sauce: 1 tablespoon
- Cornstarch: 1 teaspoon
- Cooking oil: 1 tablespoon
- Marinate pork slices with salt, sugar, soy sauce, cornstarch, and oil.
- Dice carrot and shave corn kernels off the cob.
- Heat oil in a pan, stir-fry the pork until it's half-cooked, then set aside.
- Add corn and carrot to the pan, add water and salt, cover, and simmer for 5-10 minutes.
- Mix pork with water, cornstarch, and soy sauce, then combine with cooked corn and carrot in the pan. Stir well and serve.
- Rich in protein from lean pork.
- Provides vitamins and fiber from corn and carrots.
- Low in fat, making it a healthier meal option.
