Diced pork with sweetcorn and carrot over rice
Sweetcorn, carrot and diced pork in a light golden sauce over rice — colourful and naturally sweet, made without soy sauce, so allergy-prone adults and children can tuck in with confidence.
- 27 min
- Serves 2
- Braise
- Easy
Why it suits you: Around Major Snow, as the season turns, a Special (allergy-prone) constitution easily gets hay fever and dry, itchy skin. Sweetcorn, carrot and pork are everyday low-allergen ingredients: sweetcorn strengthens the spleen, carrot nourishes the liver and eyes, and pork nourishes yin and moistens dryness. Leaving out soy sauce lowers the allergy risk further — simple and nourishing.
Method
Prep 15 min · Cook 12 min- 1Dice the pork and marinate with a little salt, 1 tsp cornflour and a splash of water for 10 minutes. Peel and finely dice the carrot.
- 2Heat the oil, fry the ginger until fragrant, add the pork and stir-fry until it changes colour, then remove.
- 3Stir-fry the carrot in the same wok for 2 minutes, add the sweetcorn, peas and water, cover and cook for 4 minutes.
- 4Return the pork, season with salt and sugar, thicken lightly with the remaining cornflour mixed with water and spoon over hot rice.
Chef's tips
- Frozen mixed sweetcorn, carrot and peas save a lot of preparation.
The TCM view
Sweetcorn is sweet and neutral, strengthening the spleen, stimulating the appetite and promoting urination. Carrot is sweet and neutral, aiding digestion and nourishing the liver and eyes; pork is sweet, salty and neutral, nourishing yin, moistening dryness and replenishing deficiency, and peas strengthen the spleen. Mild and nourishing, it supports the spleen and qi, helping a Special constitution resist the sensitivities of dry winter weather.
