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Szechwan Pork with Green Beans

2 boneless pork chops, cut into bite sized pieces
1 small can sliced water chestnuts
1 small can bamboo shoots
1 Tbsp Chili Paste with Garlic
1 small can baby corn
1/2 bunch green onions/scallions diced
Handful fresh green beans, ends snapped off
1 Tbsp cornstarch
chicken broth to taste
Rice Wine (mirin), optional

Heat wok, then add oil. While oil is heating, mix 2 Tbsp of
cornstarch with water to make a thick liquid. When oil is hot,
add pork and allow to brown slightly on all sides. Add all other
vegetables except for green onions and stir fry just long enough
to heat through (string beans will become bright green in color
when ready).

Push all the food up the sides of the wok to make a well in the
middle for liquid. Add chili paste and a small amount (maybe 1/4
cup) of chicken broth and stir to mix (a wooden chopstick is good
for this).

At this time add a splash of Mirin if desired. Add some cornstarch
mixture to the liquid and allow to boil to obtain maximum thickness.
If need be add some more cornstarch liquid to thicken more, or add
some more chicken broth to thin, if you got carried away with the
cornstarch. Add green onions and stir to incorporate solids with
liquid. Allow to heat all the way through and serve with rice.

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