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Gluten-Free Cantonese Pork with Baby Corn Recipe

By: Gillian on October 5, 2011

Cantonese cuisine takes its name from Canton, capital of Kwangtung province in southeast China. Over the years, its cooking style has been influenced by Western traders who introduced new foods, such as peanuts, corn, tomatoes, and white potatoes. This gluten-free pork recipe includes tender baby sweet corn.

Marinade:
1 tsp cornstarch
1 tsp gluten-free soy sauce
1 Tbs dry sherry
1/4 tsp black pepper

Cooking Sauce:
1 1/2 Tbs cornstarch
1 tsp sugar
1 tsp apple cider vinegar
1/4 tsp salt
1 Tbs gluten-free soy sauce
3/4 cup gluten-free chicken stock

1 lb boneless lean pork, cut into 1-inch by 2-inch strips, 1/8-inch thick
4 Tbs vegetable oil
2 cloves garlic, minced
1 small onion, cut in wedges and separated into layers
1/4 lb fresh mushrooms, sliced
1 can whole baby sweet corn, drained
8 spring onions, cut into 2-inch lengths

Gluten-Free Cantonese Pork with Baby Corn RecipeIn a bowl, mix together the cornstarch, soy sauce, sherry and pepper. Stir in the pork and then 1 teaspoon of the vegetable oil. Allow to marinate for 15 minutes. In a small bowl, prepare the cooking sauce and set aside. Heat a wok or frying pan over high heat. Add 2 tablespoons of oil to the hot pan. Add the garlic and stir once. Add half of the pork mixture and stir-fry for about 4 minutes; remove from the pan. Repeat with 1 tablespoon of oil and the rest of the meat. Add the remaining oil to the pan. Add the onion and mushrooms; stir-fry for 1 minute. Add the corn, green onions and cooked pork; stir-fry for 30 seconds. Stir cooking sauce, add to the pan and cook with stirring until the sauce thickens.

4 servings

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