How to Make Delicious Stir-Fried Corn, Carrot, and Pork Slices?

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


  • 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
  1. Marinate pork slices with salt, sugar, soy sauce, cornstarch, and oil.
  2. Dice carrot and shave corn kernels off the cob.
  3. Heat oil in a pan, stir-fry the pork until it's half-cooked, then set aside.
  4. Add corn and carrot to the pan, add water and salt, cover, and simmer for 5-10 minutes.
  5. 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.
See also  microwave pork roast recipe