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Stir-Fried Pork With Green Beans & Baby Corn

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“This is a very tasty dish that I adapted from a cookbook called Thai Cooking & More. It's a family favourite and easy to do after a long day at work. We serve it over rice. When using sherry, I always use the real thing from the liquor store - never the stuff you can get at the local market. Keeps forever and is used in a lot of the asian recipes.”

Ingredients Nutrition

  • 1 -1 12 lb pork tenderloin
  • 1 tablespoon cornstarch
  • 2 teaspoons cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon dark sesame oil
  • 13 cup water
  • 2 tablespoons water
  • 2 tablespoons peanut oil
  • 1 lb green beans, fresh or frozen, trimmed and cut into 1 1/2 inch pieces
  • 2 garlic cloves, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon black bean sauce
  • 1 teaspoon hot chili paste
  • 1 (14 ounce) canwhole baby corn, rinsed and drained
  • 1 large ziploc bag


  1. Slice pork across grain into thin slices into 3/4 inch strips.
  2. Combine 2 tsp cornstarch, soy sauce, dry sherry, and sesame oil. Mi wella nd pour into a large ziplock bag. Add pork and toss to coat. Seat aside to marinate for 30 minutes. Combine remaining 1 Tbsp cornstarch and 1/3 cup water in small cup; set aside.
  3. Heat 1 Tbsp peanut oil in wok or large skillet over high heat. Add beans; stir-fry about 4 minutes. Add remaining 2 Tbsp water; reduce heat to medium-low. Cover and simmer 10 to 12 minutes or until crisp-tender. Remove beans from wok and set aside.
  4. Heat remaining 1 Tbsp peanut oil in wok over high heat. Add garlic and ginger and pork along with marinade. Stir fry about 3 minutes or until meat is no longer pink in the center. Add black bean sauce and hot chili paste; stir fry 2 minutes.
  5. Return beans to wok. Stir cornstarch mixture; add to wok. Bring to a boil; cook until sauce thickens. Stir in baby corn; heat through.

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