Best Corn And Pork Kebabs With Rosemary Green Beans And Potatoes Recipes

Stir-Fried Pork With Green Beans & Baby Corn image

Provided by Debi9400

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

1 -1 1/2 lb pork tenderloin
1 tablespoon cornstarch
2 teaspoons cornstarch
1 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon dark sesame oil
1/3 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) can whole baby corn, rinsed and drained
1 large ziploc bag

Steps:

Slice pork across grain into thin slices into 3/4 inch strips.
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.
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.
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.
Return beans to wok. Stir cornstarch mixture; add to wok. Bring to a boil; cook until sauce thickens. Stir in baby corn; heat through.

Nutrition Facts : Calories 401.2, Fat 15.5, SaturatedFat 3.7, Cholesterol 74.8, Sodium 363.9, Carbohydrate 37.7, Fiber 6.8, Sugar 5, Protein 29.3

Corn and Pork Kebabs with Rosemary Green Beans and Potatoes image

Yield Makes 4 servings

Number Of Ingredients 11

eight 10-inch metal or bamboo skewers
4 large ears fresh corn
2 pork tenderloins (1 1/2 pounds total)
2 tablespoons red-wine vinegar
6 1/2 teaspoons extra-virgin olive oil
2 teaspoons dried hot red pepper flakes
1 teaspoon salt
1 pound green beans
1/2 pound boiling potatoes
2 teaspoons fresh rosemary leaves
2 teaspoons minced garlic

Steps:

Prepare grill and if using bamboo skewers soak in water 30 minutes.
Shuck corn and cut crosswise into twenty-four 1-inch pieces. Cut pork into thirty-two 1-inch pieces. Thread 3 pieces corn and 4 pieces pork onto each skewer. In a small bowl whisk together 1 tablespoon vinegar, 4 1/2 teaspoons oil, red pepper flakes, and salt and divide red pepper mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices). Brush kebabs with red pepper mixture from 1 bowl and grill on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until pork is cooked through, 15 to 20 minutes. With a clean brush coat kebabs with red pepper mixture from other bowl.
While kebabs are grilling, trim and halve green beans. Cut potatoes into 1/8-inch-thick slices and finely chop rosemary. In a steamer arrange potatoes and layer green beans on top. Steam potatoes and green beans over boiling water, covered, until potatoes are tender, 6 to 8 minutes. In a large bowl whisk together remaining tablespoon vinegar, remaining 2 teaspoons oil, rosemary, garlic, and salt and pepper to taste. Add hot vegetables and toss to combine.
Serve kebabs with vegetables.